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

  1. Guillén, M.D.
  2. Uriarte, P.S.
Revista:
Food Chemistry

ISSN: 0308-8146 1873-7072

Año de publicación: 2013

Volumen: 138

Número: 2-3

Páginas: 1351-1354

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2012.10.108 GOOGLE SCHOLAR