Relationships between the evolution of the percentage in weight of polar compounds and that of the molar percentage of acyl groups of edible oils submitted to frying temperature

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

• Book ID: 121775814
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 293 KB
• Volume: 138
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.10.108