Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product
Author:
Affiliation:
1. Instituto Agroalimentario de Aragón ‐IA2‐ (Universidad de Zaragoza‐CITA) Zaragoza Spain
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10481
Reference35 articles.
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4. Efecto de la temperatura y tiempo de transesterificación en el rendimiento y poder calórico de biodiesel a partir de grasa refinada de pollo;Arteaga H.;Scientia Agropecuaria,2010
5. Functional foods enriched with marine microalga Nannochloropsis oculata as a source of w‐3 fatty acids;Babuskin S.;Food Technology and Biotechnology,2014
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