1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature

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

ISSN: 1873-7072,  0308-8146

Année de publication: 2014

Volumen: 165

Pages: 119-128

Type: Article

DOI: 10.1016/J.FOODCHEM.2014.05.065 GOOGLE SCHOLAR
La source de données: Scopus