Relationships between the evolution of the percentage in weight of polar compounds and that of the molar percentage of acyl groups of edible oils submitted to frying temperature
- Autoría:
- Guillen, M. D.; Uriarte, P. S.
- Año:
- 2013
- Revista:
- Food Chemistry
- Volumen:
- 138(2-3)
- Página de inicio - Página de fin:
- 1351 - 1354