1. Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids. (15th May 2015) Authors: Trattner, Sofia; Becker, Wulf; Wretling, Sören; Öhrvik, Veronica; Mattisson, Irene Journal: Food chemistry Issue: Volume 175(2015) Page Start: 423 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗