Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during <em>in vitro</em> digestion. Occurrence of epoxidation reactions
- Egileak:
- B. Nieva-Echevarria, E. Goicoechea, M.D. Guillen
- Urtea:
- 2017
- Non argitaratua:
- Food Research International
- Liburukia:
- Ahead of Print