Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by 1H Nuclear Magnetic Resonance

  1. Sopelana, P.
  2. Ibargoitia, M.L.
  3. Guillén, M.D.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2016

Volumen: 197

Pages: 1256-1263

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.11.058 GOOGLE SCHOLAR
La source de données: Scopus