Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils

✍ Scribed by Maria D. Guillén; Patricia S. Uriarte

• Book ID: 116486844
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 540 KB
• Volume: 28
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2012.04.024