Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids - Publication - Bridge of Knowledge

Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

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Authors (4)

Dominik Kmiecik
Monika Fedko
Aleksander Siger
Przemysław Kowalczewski Dr inż.

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Foods no. 11, edition 8,
ISSN: 2304-8158
ISSN:: 2304-8158
Publication year:: 2022
DOI:: Digital Object Identifier (open in new tab) 10.3390/foods11081081
Verified by:: No verification

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