Zobrazeno 1 - 1
of 1
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
