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Volumn 86, Issue 4, 2004, Pages 531-535

Stability of conjugated linoleic acid isomers in egg yolk lipids during frying

Author keywords

Conjugated linoleic acids; Egg; Frying; Stability; Storage

Indexed keywords

LINOLEIC ACID; LIPID; SILVER;

EID: 1942485964     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.006     Document Type: Article
Times cited : (10)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.