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pro vyhledávání: '"Šárka SOUČKOVÁ"'
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 5, Pp 416-423 (2015)
The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180°C for 2, 4, and 6 hours. It was quantified as losses of α-tocopherol caused by the studied oils during 24-h incub
Externí odkaz:
https://doaj.org/article/ab421e23aea24b7b9489ca8c4c4109ce
