HIGHLIGHTS
- who: Xichang Wang and Mingyu Yin from the University of Ljubljana, Slovenia Brazil have published the research: Physical properties, chemical composition, and nutritional evaluation of common salad dressings, in the Journal: Nutritional evaluation
- how: The mixture was placed on condensing and concentrating Frontiers in Nutrition frontiersin.org 10.3389/fnut.2022.978648 Data are presented as mean ± SEM (n=3). Consumers would decide to restrict their consumption of SDs based on the fat content while this results showed that although SD contained SFA it was a good source of biofunctional lipids.
SUMMARY
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