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pro vyhledávání: '"Petra Okrouhlá"'
Autor:
Zuzana Réblová, Petra Okrouhlá
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 4, Pp 290-297 (2010)
The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect α-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180°C and was compared with
Externí odkaz:
https://doaj.org/article/76060fe35ed440f99cca34f02848d530
