Study by 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time

✍ Scribed by M.D. Guillén; P.S. Uriarte

• Book ID: 113626748
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 913 KB
• Volume: 134
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.02.083