Formation of toxic alkylbenzenes in edible oils submitted to frying temperature. Influence of oil composition in main components and heating time

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

ISSN: 0963-9969

Year of publication: 2010

Volume: 43

Issue: 8

Pages: 2161-2170

Type: Article

DOI: 10.1016/J.FOODRES.2010.07.022 GOOGLE SCHOLAR
Data source: Scopus