Effect of metal ions from Ginkgo biloba extracts on the oxidative stability of rapeseed oil and its triacylglycerols

• Autorzy: Kobus-Cisowska J. , Dziedzinski M. , Szczepaniak O. , Flaczyk E. , Telichowska A. , Krol E. , Staniek H. , Byczkiewicz S.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Journal of Elementology
• Rocznik: 2020
• Tom: 25
• Numer: 3
• Opis fizyczny: p.851-862,fig.,ref.

Twórcy

autor

Kobus-Cisowska J.

• Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland

autor

Dziedzinski M.

• Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland

autor

Szczepaniak O.

• Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland

autor

Flaczyk E.

• Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland

autor

Telichowska A.

• Foundation for the Education of Innovation and Implementation of Modern Technologies, Widok 11, 62-069 Dabrowka, Poland

autor

Krol E.

• Institute of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poznan, Poland

autor

Staniek H.

• Institute of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poznan, Poland

autor

Byczkiewicz S.

• Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland

Identyfikatory

DOI

10.5601/jelem.2019.24.4.1949