Nutrient Antioxidants and stability of frying oils (Tocochromanols, ß-Carotene, Phylloquinone, Ubiquinone 50).

Autoren:Wagner, Karl-Heinz; Elmadfa, Ibrahim
Sprache:Englisch
Anzahl der Seiten:21
Publikationsdatum:2010
Bibliographische Notiz:Host publication data : Frying of food-Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures Edited by D. Boskou and I. Elmadfa
Publikationstyp:Beitrag in Buch/Sammelband
Buchtitel:Frying of food-Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
Editor:Boskou, D. Elmadfa, I.
Portal:https://ucris.univie.ac.at/portal/en/publications/nutrient-antioxidants-and-stability-of-frying-oils-tocochromanols-sscarotene-phylloquinone-ubiquinone-50(455da63e-b206-4ce8-9264-9765dc3d272a).html