Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils

  1. Guillén, M.D.
  2. Uriarte, P.S.
Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2012

Volume: 28

Issue: 1

Pages: 59-68

Type: Article

DOI: 10.1016/J.FOODCONT.2012.04.024 GOOGLE SCHOLAR
Data source: Scopus