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.
Journal:
JAOCS, Journal of the American Oil Chemists' Society

ISSN: 0003-021X

Year of publication: 2000

Volume: 77

Issue: 11

Pages: 1169-1175

Type: Article

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