Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage
Version of Record online: 15 APR 2009
Copyright © 2009 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 89, Issue 8, pages 1392–1396, June 2009
How to Cite
Caponio, F., Summo, C., Paradiso, V. M., Pasqualone, A. and Gomes, T. (2009), Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage. J. Sci. Food Agric., 89: 1392–1396. doi: 10.1002/jsfa.3600
- Issue online: 5 MAY 2009
- Version of Record online: 15 APR 2009
- Manuscript Accepted: 16 MAR 2009
- Manuscript Revised: 6 MAR 2009
- Manuscript Received: 15 JAN 2009
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