Impact of antioxidants on oxidative stability of structured lipids

被引：0
|
作者：
Amarowicz, Ryszard [1 ]
机构：
[1] Polish Acad Sci, Div Food Sci, Inst Anim Reprod & Food Res, Olsztyn, Poland
来源：
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2012年 / 114卷 / 05期
关键词：
CONJUGATED LINOLEIC-ACID; OLIVE OIL; LYMPHATIC ABSORPTION; FAT MALABSORPTION; RAT MODEL; INTERESTERIFICATION; ACIDOLYSIS; EXTRACTS; FISH; L;
D O I：
10.1002/ejlt.201200134
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：493 / 495
页数：3
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