Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

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Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

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Detalles Bibliográficos
Autores principales:	Qing Shen, Zhichao Zhang, Shiva Emami, Jianchu Chen, Juliana Maria Leite Nobrega de Moura Bell, Ameer Y. Taha
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/550cb53e6c374175b68b160a3d27b5d8
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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