AWARD LECTURES Trans — and conjugated fatty acids in food — contents and analytical aspects

Author： Steinhart Hans Winkler Kirstin Rickert Rainer

E-ISSN： 1950-697x|8|1|28-32

ISSN： 1258-8210

Source： Oléagineux, Corps gras, Lipides, Vol.8, Iss.1, 2014-06, pp. : 28-32

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