Vegetables containing sulfur compounds promote trans-isomerization of unsaturated fatty acids in triacylglycerols during the cooking process
| Autor: | Obi, Junji, Sakamoto, Taro, Furihata, Kiyomi, Sato, Seizo, Honda, Masaki |
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| Zdroj: | In Food Research International January 2025 200 |
| Databáze: | ScienceDirect |
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