Characterization of the effects of β‐carotene on the thermal oxidation of triacylglycerols using HPLC‐ESI‐MS
Author:
Affiliation:
1. Institute of Biochemistry, Graz University of Technology, Graz, Austria
2. Department of Biotechnology, University of Malakand, Chakdara, Pakistan
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000392
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