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

Published: 30 October 2018| Version 1 | DOI: 10.17632/wpk3fh2hm8.1
Contributor:
Inar Castro

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

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Food Science

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