Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

Detalles Bibliográficos
Autores principales: Shen, Qing, Zhang, Zhichao, Emami, Shiva, Chen, Jianchu, de Moura Bell, Juliana Maria Leite Nobrega, Taha, Ameer Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Publisher Correction
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8080563/
https://www.ncbi.nlm.nih.gov/pubmed/33911079
http://dx.doi.org/10.1038/s41538-021-00095-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8080563/
https://www.ncbi.nlm.nih.gov/pubmed/33911079
http://dx.doi.org/10.1038/s41538-021-00095-2

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