Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by <sup>1</sup>H Nuclear Magnetic Resonance
- Egileak:
- P. Sopelana, M.L. Ibargoitia, M.D. Guillen
- Urtea:
- 2016
- Non argitaratua:
- Food Chemistry
- Liburukia:
- 197 (Part_B)
- Hasierako orria - Amaierako orria:
- 1256 - 1263