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pro vyhledávání: '"Gabriela Lebedová"'
Autor:
Monika Sabolová, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, Zuzana Réblová
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 6, Pp 404-409 (2020)
Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined
Externí odkaz:
https://doaj.org/article/062eab4d7e234c658abe393c8beff1fc
