Formation of toxic alkylbenzenes in edible oils submitted to frying temperature. Influence of oil composition in main components and heating time
- Egileak:
- P.S. Uriarte, M.D. Guillén
- Urtea:
- 2010
- Aldizkaria:
- Food Research International
- Liburukia:
- 43
- Hasierako orria - Amaierako orria:
- 2161 - 2170