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A Comparison of the Stability of Refined Edible Vegetable O..:
Sandra Martín-Torres
;
Antonio González-Casado
;
Miriam Medina-García
..
https://www.mdpi.com/2304-8158/12/3/604. , 2023
Link:
https://doi.org/10.3390/foods12030604
RT Journal T1
A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2237a65ddea34c6aa53b211370b6f3c5&Exemplar=1&LAN=DE A1 Sandra Martín-Torres A1 Antonio González-Casado A1 Miriam Medina-García A1 María Soledad Medina-Vázquez A1 Luis Cuadros-Rodríguez PB MDPI AG YR 2023 K1 refined oil K1 deep-frying K1 total polar compounds K1 chromatography K1 fingerprinting K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/3/604 LK http://dx.doi.org/https://doi.org/10.3390/foods12030604 DO https://doi.org/10.3390/foods12030604 SF ELIB - SuUB Bremen
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