Stability of the lipid fraction of milk‐based infant formulas during storage
Author:
Affiliation:
1. Faculty of Pharmacy, Nutrition and Food Chemistry, University of València, Burjassot, Spain
2. Food Science, Cardenal Herrera University – CEU, San Pablo, Moncada, Spain
3. Department of Statistics, Polytechnic University, Valencia, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200501172
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1. The Consequences of Free Radicals in Foods
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4. Lipid oxidation in muscle foods: A review
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