Digital Library
Close Browse articles from a journal
 
<< previous    next >>
     Journal description
       All volumes of the corresponding journal
         All issues of the corresponding volume
           All articles of the corresponding issues
                                       Details for article 87 of 93 found articles
 
 
  The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product
 
 
Title: The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product
Author: Van Hecke, T.
Ho, P.L.
Goethals, S.
De Smet, S.
Appeared in: Food research international
Paging: Volume 102 (2017) nr. C pages 785-792
Year: 2017
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 87 of 93 found articles
 
<< previous    next >>
 
 Koninklijke Bibliotheek - National Library of the Netherlands