Harvard Catalyst Profiles

Contact, publication, and social network information about Harvard faculty and fellows.

Comparison of the effects of Carotino and Canola oils on sensory properties of various foods

Comparison of the effects of Carotino and Canola oils on sensory properties of various foods. Nutrition Research. 2003; 23(9):1211-19.


Funded by the NIH National Center for Advancing Translational Sciences through its Clinical and Translational Science Awards Program, grant number UL1TR002541.