Chapter 4: Strategies to Modify and Improve the Fatty Composition of Foods

  1. Ramirez-Montes, S.
  2. Ibarra, I.S.
  3. Santos, E.M.
  4. Lamas, A.
  5. Lopez-Santamarina, A.
  6. Rodriguez, J.A.
Book Series:
Food Chemistry, Function and Analysis

ISSN: 2398-0664,  2398-0656

Year of publication: 2022

Volume: 2022-January

Issue: 29

Pages: 67-90

Type: Book chapter

DOI: 10.1039/9781839165078-00067 GOOGLE SCHOLAR
Data source: Scopus