Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
| Autor: | Zamora, Rosario, Alcon, Esmeralda, Hidalgo, Francisco J. |
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| Zdroj: | In Food Chemistry 30 January 2024 432 |
| Databáze: | ScienceDirect |
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