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Journal description
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Details for article 14 of 77 found articles
| Title: |
Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying |
| Author: |
Multari, Salvatore Marsol-Vall, Alexis Heponiemi, Paulina Suomela, Jukka-Pekka Yang, Baoru |
| Appeared in: |
Food research international |
| Paging: | Volume 122 () nr. C pages 318-329 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 14 of 77 found articles
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