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1 Ergebnisse
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Thermal stability of oils added with avocado (Persea americ..:
Jiménez, Paula
;
García, Paula
;
Bustamante, Andrés
..
Food Chemistry, Volumen 221,. , 2017
Link:
https://doi.org/10.1016/j.foodchem.2016.10.051
RT Journal T1
Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying
UL https://suche.suub.uni-bremen.de/peid=base-ftunivchile:oai:repositorio.uchile.cl:2250_158564&Exemplar=1&LAN=DE A1 Jiménez, Paula A1 García, Paula A1 Bustamante, Andrés A1 Barriga, Andrés A1 Robert Canales, Paz PB Elsevier Ltd YR 2017 K1 Antioxidants K1 Avocado leaf K1 Frying K1 Olive leaf K1 Thermal stability JF Food Chemistry, Volumen 221, LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2016.10.051 DO https://doi.org/10.1016/j.foodchem.2016.10.051 SF ELIB - SuUB Bremen
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