Addition of olive by-product extracts to sunflower oil: Study by 1H NMR on the antioxidant effect during potato deep-frying and further in vitro digestion

  1. Harzalli, Z.
  2. Nieva-Echevarria, B.
  3. Martinez-Yusta, A.
  4. Oueslati, I.
  5. Medfai, W.
  6. Mhamdi, R.
  7. Goicoechea-Oses, E.
Revista:
LWT

ISSN: 0023-6438

Any de publicació: 2024

Volum: 206

Tipus: Article

DOI: 10.1016/J.LWT.2024.116574 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus