melts at a lower temperature, probably due t o its higher concentration of unsaturated fatty acids. Butter oil fractions which differ in the molecular weight and physicochemical characteristics have been obtained by supercritical carbon dioxide extraction of butterfat. The low molecular weight frac
Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils
β Scribed by Antonella De Leonardis; Luciano Pizzella; Vincenzo Macciola
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 282 KB
- Volume
- 110
- Category
- Article
- ISSN
- 1438-7697
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