Comparison between the effect of γ-irradiation and roasting on the profile and antioxidant activity of wheat germ lipids.

Mohamed Fawzy Ramadan, Hany El-Said Showky, Abd El-Rahman Mohamed Sulieman
  • Grasas y Aceites, June 2008, Departmento de Publicaciones del CSIC
  • DOI: 10.3989/gya.2008.v59.i2.506

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http://dx.doi.org/10.3989/gya.2008.v59.i2.506

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