Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying
Ben Hammouda, Ibtissem, Márquez-Ruiz, Gloria, Holgado, Francisca, Freitas, Flavia, Da Silva, M. D. R. Gomes, Bouaziz, MohamedМова:
english
Журнал:
European Food Research and Technology
DOI:
10.1007/s00217-018-3202-5
Date:
November, 2018
Файл:
PDF, 1.25 MB
english, 2018
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