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pro vyhledávání: '"Ayah W. Mansour"'
Autor:
Ayah W. Mansour, Heba A. Sindi
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24717- (2024)
Butter is a widely used food product. However, owing to its rich fatty acid content (saturated and unsaturated fatty acids), it is prone to lipid oxidation, which may affect the quality of butter-containing products. Because of the possible toxic pro
Externí odkaz:
https://doaj.org/article/686686820d8d4805a8706c9844558037
