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Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content

✍ Scribed by Daniel Barrera-Arellano; Victoria Ruiz-Méndez; Joaquín Velasco; Gloria Márquez-Ruiz; Carmen Dobarganes

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 123 KB
Volume: 82
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.1245

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