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.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2017

Volumen: 97

Pages: 51-61

Type: Article

DOI: 10.1016/J.FOODRES.2017.03.032 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus