Best matches for Astiasarán I[Author]:

Oxysterols formation: A review of a multifactorial process. Barriuso B et al. J Steroid Biochem Mol Biol. (2017)

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids. Astiasarán I et al. Nutrients. (2017)

Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant. Gayoso L et al. J Food Sci Technol. (2017)

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