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About this Biochemistry, Genetics and Molecular Biology article
Microwave Versus Electrical Oven Heating Influence on Oxidative Stress Parameters, Flavonoids and Polyphenols Content of Five Different Commercial Cooking Oils by Iosif, Liviu; Tivig, Ioan; Gaman, Laura; Gilca, Marilena; Atanasiu, Valeriu; Stoian, Irina is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Iosif, Liviu; Tivig, Ioan; Gaman, Laura; Gilca, Marilena; Atanasiu, Valeriu; Stoian, Irina
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0891-5849)
- Published
- 2015
- Language
- EN
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)