Formation and Evolution of Monoepoxy Fatty Acids in Thermoxidized Olive and Sunflower Oils and Quantitation in Used Frying Oils from Restaurants and Fried-Food Outlets

✍ Scribed by Velasco, Joaquín; Marmesat, Susana; Bordeaux, Olivier; Márquez-Ruiz, Gloria; Dobarganes, Carmen

• Book ID: 121249893
• Publisher: American Chemical Society
• Year: 2004
• Tongue: English
• Weight: 71 KB
• Volume: 52
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf030753f