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Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils.
Szabo, Zoltan; Marosvölgyi, Tamas; Szabo, Eva; Koczka, Viktor; Verzar, Zsofia; Figler, Maria; Decsi, Tamas.
Afiliação
  • Szabo Z; Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary.
  • Marosvölgyi T; Institute of Bioanalysis, Medical School, University of Pecs, 7624 Pecs, Hungary.
  • Szabo E; Department of Pediatrics, Clinical Centre, University of Pecs, 7623 Pecs, Hungary.
  • Koczka V; Department of Biochemistry and Medical Chemistry, Medical School, University of Pecs, 7624 Pecs, Hungary.
  • Verzar Z; Department of Biochemistry and Medical Chemistry, Medical School, University of Pecs, 7624 Pecs, Hungary.
  • Figler M; Doctoral School of Health Sciences, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary.
  • Decsi T; Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary.
Foods ; 11(2)2022 Jan 12.
Article em En | MEDLINE | ID: mdl-35053923
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article