Fatty acid and sterol composition of tea seed oils: Their comparison by the “FancyTiles” approach

  1. Wang, X.
  2. Zeng, Q.
  3. Verardo, V.
  4. Contreras, M.D.M.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2017

Volum: 233

Pàgines: 302-310

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2017.04.110 GOOGLE SCHOLAR
Font de les dades: Scopus