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.
Revue:
Food Control

ISSN: 0956-7135

Année de publication: 2012

Volumen: 28

Número: 1

Pages: 59-68

Type: Article

DOI: 10.1016/J.FOODCONT.2012.04.024 GOOGLE SCHOLAR
La source de données: Scopus