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
- Egileak:
- Guillen, M. D.; Uriarte, P. S.
- Urtea:
- 2013
- Aldizkaria:
- Food Chemistry
- Liburukia:
- 138(2-3)
- Hasierako orria - Amaierako orria:
- 1351 - 1354