Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils

作者：Marina Sayuri Nogueira, Bianca Scolaro, Ginger L. Milne, Inar Alves de Castro · 发表于：LWT · 年份：2018 · DOI：10.1016/j.lwt.2018.11.044 · 被引用次数：125 · 研究领域：Edible Oils Quality and Analysis、Fatty Acid Research and Health、Advanced Chemical Sensor Technologies