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Enhancing oxidative stability of frying oils by low‐frequen..:
Hong, JiHee
;
Choi, HyungSeok
;
Lee, YoonHee
.
International Journal of Food Science & Technology. 56 (2021) 8 - p. 3960-3969 , 2021
Link:
https://doi.org/10.1111/ijfs.15075
RT Journal T1 <Title>Enhancing oxidative stability of frying oils by low‐frequency radio wave treatment</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15075&Exemplar=1&LAN=DE A1 Hong, JiHee A1 Choi, HyungSeok A1 Lee, YoonHee A1 Lee, JaeHwan PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 8 SP 3960 OP 3969 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15075 DO https://doi.org/10.1111/ijfs.15075 SF ELIB - SuUB Bremen
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