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1دورية أكاديمية
المؤلفون: J. R. López-Aguilar, G. Valerio-Alfaro, J. A. Monroy-Rivera, L. A. Medina-Juárez, M. O’Mahony, O. Angulo
المصدر: Grasas y Aceites, Vol 57, Iss 2, Pp 149-154 (2006)
مصطلحات موضوعية: 2-afc, edible oil, rancidity, sensory attributes, soybean oil, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
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المؤلفون: G. Valerio-Alfaro, J. R. López-Aguilar, M. O’Mahony, O. Angulo, J. A. Monroy-Rivera, Luis Ángel Medina-Juárez
المصدر: Grasas y Aceites; Vol. 57 No. 2 (2006); 149-154
Grasas y Aceites; Vol. 57 Núm. 2 (2006); 149-154
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 57, Iss 2, Pp 149-154 (2006)مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, Rancidity, Nutrition. Foods and food supply, fungi, Organic Chemistry, Edible oil, food and beverages, Fatty acid, Sensory system, lcsh:TX341-641, Sensory attributes, 2-AFC, Soybean oil, food, chemistry, TX341-641, Peroxide value, Food science, lcsh:Nutrition. Foods and food supply, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3330802b281b349ac968048194e90748
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/30