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Unsaturated lipid matrices protect plant sterols from degradation during heating treatment.
Barriuso, Blanca; Astiasarán, Iciar; Ansorena, Diana.
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  • Barriuso B; Departamento de Ciencias de la Alimentación y Fisiología, Facultad de Farmacia, Universidad de Navarra, C/Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain. Electronic address: bbarriuso@alumni.unav.es.
  • Astiasarán I; Departamento de Ciencias de la Alimentación y Fisiología, Facultad de Farmacia, Universidad de Navarra, C/Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain. Electronic address: iastiasa@unav.es.
  • Ansorena D; Departamento de Ciencias de la Alimentación y Fisiología, Facultad de Farmacia, Universidad de Navarra, C/Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain. Electronic address: dansorena@unav.es.
Food Chem ; 196: 451-8, 2016 Apr 01.
Article in En | MEDLINE | ID: mdl-26593514
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phytosterols / Fatty Acids / Hot Temperature Language: En Journal: Food Chem Year: 2016 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phytosterols / Fatty Acids / Hot Temperature Language: En Journal: Food Chem Year: 2016 Document type: Article Country of publication: