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Autor:
A. F.N. Volpini-Klein, C. A.A. Silva, S. S.L. Fernandes, C. L. Nicolau, C. A.L. Cardoso, A. R. Fiorucci, E. Simionatto
Publikováno v:
Grasas y Aceites, Vol 71, Iss 3, Pp e363-e363 (2020)
The most highly recommended oils for the diet are those which are rich in unsaturated fatty acids. However, the presence of these components in the oils is related to oxidation, which can be determined by the induction period. Further safety and the
Externí odkaz:
https://doaj.org/article/724695aeca2c464388868582f611afd6
