Studies to determine the nature of the damage to the nutritive value of some vegetable oils from heat polymerization. I. The relation of autoxidation to decrease in the nutritional value of heated linseed oil.

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作者信息

CRAMPTON E W, COMMON R H, FARMER F A, BERRYHILL F M, WISEBLATT L

出版信息

J Nutr. 1951 Apr;43(4):533-9. doi: 10.1093/jn/43.4.533.

DOI:10.1093/jn/43.4.533

PMID:14851066

Abstract

摘要

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