Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions-Reference-Cited by-同舟云学术

Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions

Published:2017-07 Issue: Volume:97 Page:104-115
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Nieva-Echevarría Bárbara,Goicoechea Encarnación,Guillén María D.

Funder

Ministry of Economy and Competitiveness

Basque Government

Unit for Education and Research “Food Quality and Safety”

Publisher

Elsevier BV

Subject

Food Science

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