Study by ¹H NMR Spectroscopy of the Evolution of Extra Virgin Olive Oil Composition Submitted to Frying Temperature in an Industrial Fryer for a Prolonged Period of Time
- Egileak:
- M.D. Guillén, P.S. Uriarte
- Urtea:
- 2012
- Aldizkaria:
- Food Chemistry
- Liburukia:
- 134
- Hasierako orria - Amaierako orria:
- 162 - 172