COMBINATION OF HYDROPHYLIC OR LIPOPHILIC NATURAL COMPOUNDS TO IMPROVE THE OXIDATIVE STABILITY OF FLAXSEED OIL

Name: COMBINATION OF HYDROPHYLIC OR LIPOPHILIC NATURAL COMPOUNDS TO IMPROVE THE OXIDATIVE STABILITY OF FLAXSEED OIL
Creator: Inar Castro
Published: 2018-10-30T18:05:30.546Z
Keywords: Food Science

Castro, Inar

doi:10.17632/wpk3fh2hm8.1

COMBINATION OF HYDROPHYLIC OR LIPOPHILIC NATURAL COMPOUNDS TO IMPROVE THE OXIDATIVE STABILITY OF FLAXSEED OIL

Published: 30-10-2018| Version 1 | DOI: 10.17632/wpk3fh2hm8.1

Contributor:

Inar Castro

Description

Original data relative to manuscript: COMBINATION OF HYDROPHYLIC OR LIPOPHILIC NATURAL COMPOUNDS TO IMPROVE THE OXIDATIVE STABILITY OF FLAXSEED OIL

COMBINATION OF HYDROPHYLIC OR LIPOPHILIC NATURAL COMPOUNDS TO IMPROVE THE OXIDATIVE STABILITY OF FLAXSEED OIL

Description

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