Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Copyright © 2009 Magdalena Mika, Agnieszka Wikiera, Krzysztof Żyła et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Mika, M. , Wikiera, A. and Żyła, K. (2009) Effects of thermally modified green tea catechins on the oxidative and hydrolytic stability of butter.
Health,
1, 192-196. doi:
10.4236/health.2009.13032.