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.
Revista:
Food Research International

ISSN: 0963-9969

Ano de publicación: 2014

Volume: 62

Páxinas: 998-1007

Tipo: Artigo

DOI: 10.1016/J.FOODRES.2014.05.015 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus