Impact of High-Pressure Processing on Vitamin E (α-, γ-, and δ-Tocopherol), Vitamin D (Cholecalciferol and Ergocalciferol), and Fatty Acid Profiles in Liquid Foods

✍ Scribed by Barba, Francisco J.; Esteve, Maria J.; Frigola, Ana

• Book ID: 126110531
• Publisher: American Chemical Society
• Year: 2012
• Tongue: English
• Weight: 384 KB
• Volume: 60
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf205355h