A review of thermo-oxidative degradation of food lipids studied by <sup>1</sup>H NMR spectroscopy: influence of degradative conditions and food lipid nature
- Autoría:
- A. Martinez-Yusta, E. Goicoechea, M.D. Guillen
- Año:
- 2014
- Revista:
- Comprehensive Reviews in Food Science and Food Safety
- Volumen:
- 13(5)
- Página de inicio - Página de fin:
- 838 - 859