| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538497 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Analysis of trans fatty acids content in representative Spanish bakery products. ⺠Significant decrease in trans fatty acids content in bakery products in the last 10 yrs. ⺠Importance of updating food composition tables regarding trans fatty acids content.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Diana Ansorena, Andrea Echarte, Rebeca Ollé, Iciar Astiasarán,