Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application
Crossref DOI link: https://doi.org/10.1007/s13197-019-03750-5
Published Online: 2019-04-13
Published Print: 2019-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kozłowska, Mariola http://orcid.org/0000-0002-9252-3268
Żbikowska, Anna
Szpicer, Arkadiusz
Półtorak, Andrzej
Text and Data Mining valid from 2019-04-13
Article History
Revised: 19 March 2019
Accepted: 26 March 2019
First Online: 13 April 2019