Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

  1. Martínez-Yusta, A.
  2. Guillén, M.D.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2014

Alea: 150

Orrialdeak: 429-437

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2013.11.015 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus