Aldehydes after Prolonged Heating at Frying Temperature

  1. Martínez-Yusta, A.
  2. Goicoechea, E.
  3. Guillén, M.D.
Liburua:
Processing and Impact on Active Components in Food

ISBN: 9780124046993

Argitalpen urtea: 2015

Orrialdeak: 251-258

Mota: Liburuko kapitulua

DOI: 10.1016/B978-0-12-404699-3.00030-5 GOOGLE SCHOLAR
Datuen iturria: Scopus