Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil

  1. Romero, A.
  2. Cuesta, C.
  3. Snchez-Muniz, F.J.
Zeitschrift:
JAOCS, Journal of the American Oil Chemists' Society

ISSN: 0003-021X

Datum der Publikation: 2000

Ausgabe: 77

Nummer: 11

Seiten: 1169-1175

Art: Artikel

DOI: 10.1007/S11746-000-0183-5 GOOGLE SCHOLAR
Datenquelle: Scopus