Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products

✍ Scribed by Tobin, Brian D.; O’Sullivan, Maurice G.; Hamill, Ruth; Kerry, Joseph P.

• Book ID: 121728702
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 327 KB
• Volume: 150
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.10.138