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

✍ Scribed by A. Romero; C. Cuesta; F. J. Snchez-Muniz

• Book ID: 107490016
• Publisher: Springer-Verlag
• Year: 2000
• Tongue: English
• Weight: 102 KB
• Volume: 77
• Category: Article
• ISSN: 0003-021X
• DOI: 10.1007/s11746-000-0183-5