Antioxidant activity and synergism of canolol and α-tocopherol in rapeseed oil is affected by the presence of phospholipid association colloids
Authors: Ewa Rokosik, Aleksander Siger, Magdalena Rudzińska, Krzysztof Dwiecki
Published in: LWT - Food Science and Technology
Publication type: article
Subject areas: Agricultural and Biological Sciences
SJR best quartile: Q1