A very simple, fast, and non-destructive approach to predict the time at which edible oils submitted to high temperature reach the established limits of safety

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

ISSN: 0308-8146

Year of publication: 2011

Volume: 127

Issue: 2

Pages: 802-806

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.12.154 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus