Study by means of 1H nuclear magnetic resonance of the oxidation process undergone by edible oils of different natures submitted to microwave action

  1. Guillén, M.D.
  2. Ruiz, A.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2006

Alea: 96

Zenbakia: 4

Orrialdeak: 665-674

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2005.04.013 GOOGLE SCHOLAR
Datuen iturria: Scopus