Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions

  1. Nieva-Echevarría, B.
  2. Goicoechea, E.
  3. Guillén, M.D.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2017

Alea: 97

Orrialdeak: 104-115

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2017.03.047 GOOGLE SCHOLAR
Datuen iturria: Scopus