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

ISSN: 0003-021X

Ano de publicación: 2000

Volume: 77

Número: 11

Páxinas: 1169-1175

Tipo: Artigo

DOI: 10.1007/S11746-000-0183-5 GOOGLE SCHOLAR
Fonte de datos: Scopus