Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils

  1. Nieva-Echevarría, B.
  2. Goicoechea, E.
  3. Guillén, M.D.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2017

Ausgabe: 235

Seiten: 21-33

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2017.05.028 GOOGLE SCHOLAR
Datenquelle: Scopus