Impact of high-pressure processing on vitamin e (α-, γ-, and δ-Tocopherol), vitamin D (Cholecalciferol and Ergocalciferol), and fatty acid profiles in liquid foods

  1. Barba, F.J.
  2. Esteve, M.J.
  3. Frigola, A.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Année de publication: 2012

Volumen: 60

Número: 14

Pages: 3763-3768

Type: Article

DOI: 10.1021/JF205355H GOOGLE SCHOLAR
La source de données: Scopus