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
- Guillén, M.D.
- Uriarte, P.S.
ISSN: 0308-8146, 1873-7072
Año de publicación: 2013
Volumen: 138
Número: 2-3
Páginas: 1351-1354
Tipo: Artículo