Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using 1H nuclear magnetic resonance

  1. Martínez-Yusta, A.
  2. Guillén, M.D.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2014

Volume: 62

Pages: 998-1007

Type: Article

DOI: 10.1016/J.FOODRES.2014.05.015 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus