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

ISSN: 0003-021X

Argitalpen urtea: 2000

Alea: 77

Zenbakia: 11

Orrialdeak: 1169-1175

Mota: Artikulua

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