Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes

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

ISSN: 0308-8146 1873-7072

Año de publicación: 2012

Volumen: 131

Número: 3

Páginas: 915-926

Tipo: Artículo

DOI: 10.1016/J.FOODCHEM.2011.09.079 GOOGLE SCHOLAR