Label Value
DOI 10.1007/s00217-019-03266-4
TITLE High temperature and heating effect on the oxidative stability of dietary cholesterol in different real food systems arising from eggs
TYPE article
PUBLICATION DATE
Service Status Date Last Checked
Scopus Yes 2019-07-30T03:07:43.401397
Web of Science Yes 2019-07-30T04:28:43.820170
Compendex Yes 2019-07-30T02:23:48.660960