Aldehydes after Prolonged Heating at Frying Temperature

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

ISBN: 9780124046993

Année de publication: 2015

Pages: 251-258

Type: Chapitre d'ouvrage

DOI: 10.1016/B978-0-12-404699-3.00030-5 GOOGLE SCHOLAR
La source de données: Scopus