Lipid Oxidation in Food Emulsions Under Gastrointestinal-Simulated Conditions: the Key Role of Endogenous Tocopherols and Initiator
Author:
Publisher
Springer Science and Business Media LLC
Subject
Gastroenterology,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13228-012-0026-9.pdf
Reference36 articles.
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