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.


书目信息
Journal of agricultural and food chemistry
59 18 页码 NaN - NaN ISSN 0021-8561
其它主题
Deep fat frying; Hot temperature; Oxidation-reduction; Olive pomace; Extra-virgin olive oil; Fortified; Vegetable oil; Drug stability
语言
英语
注释
Includes references
类型
Text; Journal Article

2024-02-29
MODS
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