Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil

Research output: Contribution to journalArticleResearchpeer-review

Original languageEnglish
Pages (from-to)1584-1593
JournalFood Chemistry
Volume127
Issue number4
DOIs
Publication statusPublished - 2011

Fields of Expertise

  • Human- & Biotechnology

Treatment code (Nähere Zuordnung)

  • Basic - Fundamental (Grundlagenforschung)

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