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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2014

Volumen: 150

Pages: 429-437

Type: Article

DOI: 10.1016/J.FOODCHEM.2013.11.015 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus