The effect of temperature on rice oil bleaching to reduce oxidation and loss in bioactive compounds.

Autor:	Strieder, M. M.1, Engelmann, J. I.1, Pohndorf, R. S.2, Rodrigues, P. A.1, Juliano, R. S.1, Dotto, G. L.3, Pinto, L. A. A.1 dqmpinto@furg.br
Zdroj:	Grasas y Aceites. Jan-Mar2019, Vol. 70 Issue 1, p1-8. 8p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu