Oxidative stability of the lipid fraction in cookies – the EPR study

Publicado en línea: 06 ago 2015

Páginas: 469 - 473

Recibido: 24 sept 2014

Aceptado: 30 ene 2015

DOI: https://doi.org/10.1515/nuka-2015-0083

Palabras clave

cookies, EPR spectroscopy, oxidative stability, rosemary, thyme

© Katarzyna Zawada et al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.