Food lipid oxidation under gastrointestinal digestion conditions: A review
Author:
Affiliation:
1. Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
Funder
Spanish Ministry of Economy and Competitiveness
Basque Government
Department of Agriculture, Fisheries and Food of the EJ-GV
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1538931
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4. Chemical reactions involved in the deep-fat frying of foods1
5. Relative levels of dietary EPA and DHA impact gastric oxidation and essential fatty acid uptake
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