Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass

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

ISSN: 0963-9969

Argitalpen urtea: 2017

Alea: 97

Orrialdeak: 51-61

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2017.03.032 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus