Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Bollampalli, Anjaneyulu"'
Autor:
Kayathi, Aparna, Chakrabarti, Pradosh Prasad, Bonfim-Rocha, Lucas, Cardozo-Filho, Lucio, Bollampalli, Anjaneyulu, Jegatheesan, Veeriah
Publikováno v:
In Process Safety and Environmental Protection April 2021 148:179-188
Autor:
Hilaire Macaire Womeni, Fabrice Tonfack Djikeng, Bollampalli Anjaneyulu, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad, Michel Linder
Publikováno v:
NFS Journal, Vol 3, Iss C, Pp 33-40 (2016)
Background: Lipid oxidation is responsible for the deterioration of the nutritional and organoleptic qualities of foods. It also leads to the formation in these products of compounds which are harmful for the consumer's health. The synthetic antioxid
Externí odkaz:
https://doaj.org/article/02be56bd18ab4c828d508a254f382544