The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product
| Autor: | Van Hecke, T., Ho, P.L., Goethals, S., De Smet, S. |
|---|---|
| Zdroj: | In Food Research International December 2017 102:785-792 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect