Stability of α-tocopherol in virgin olive oil during microwave heating

  1. Ruiz-Lopez, M.D.
  2. Artacho, R.
  3. Fernandez Pineda, M.A.
  4. Lopez Garcia de la Serrana, H.
  5. Lopez Martinez, M.C.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 1995

Alea: 28

Zenbakia: 6

Orrialdeak: 644-646

Mota: Artikulua

DOI: 10.1016/0023-6438(95)90016-0 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus