AGRIS - International System for Agricultural Science and Technology

Influence of Simulated Deep Frying on the Antioxidant Fraction of Vegetable Oils after Enrichment with Extracts from Olive Oil Pomace

2011

Orozco-Solano, M.I. | Priego Capote, F. | Luque de Castro, M.D.


Bibliographic information
Journal of agricultural and food chemistry
Volume 59 Issue 18 Pagination NaN - NaN ISSN 0021-8561
Other Subjects
Deep fat frying; Hot temperature; Oxidation-reduction; Olive pomace; Extra-virgin olive oil; Fortified; Vegetable oil; Drug stability
Language
English
Note
Includes references
Type
Text; Journal Article

2024-02-29
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