Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1476-511X
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil ; volume:16 ; number:1 ; day:7 ; month:2 ; year:2017 ; pages:1-8 ; date:12.2017
Lipids in health and disease ; 16, Heft 1 (7.2.2017), 1-8, 12.2017
- Classification
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Technische Chemie
- Creator
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Ullah, Rahman
- Contributor
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Nadeem, Muhammad
Imran, Muhammad
SpringerLink (Online service)
- DOI
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10.1186/s12944-017-0420-y
- URN
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urn:nbn:de:1111-2017030312604
- Rights
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Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 11:00 AM CEST
Data provider
This object is provided by:
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Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Ullah, Rahman
- Nadeem, Muhammad
- Imran, Muhammad
- SpringerLink (Online service)
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