Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Jürg Loeliger"'
Autor:
Francoise Saucy, Jürg Loeliger
Publikováno v:
International Conference on Luminescence - 1984.
The deterioration of dietary lipids by oxidation reactions is an important topic of food science and nutrition. A large number of scientific approaches have been chosen to deal with this problem. The analytical assessment of the state of oxidation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c34e09ef449a003241589b1e5112edde
https://doi.org/10.1364/icol.1984.md9
https://doi.org/10.1364/icol.1984.md9
Autor:
Richard E. McDonald, David B. Min
Examines recent advances in lipid chemistry and nutrition, and how these advances affect the food industry. The work addresses major lipid health issues, including dietary recommendations, atherosclerosis, cancer, immune response, and bone health. It
