High-performance size-exclusion chromatographic studies on a high-oleic acid sunflower oil during potato frying
Author:
Affiliation:
1. ; Instituto de Nutrición y Bromatología (CSIC-UCM); Universidad Complutense; Madrid E-28040 Spain
2. ; Departamento de Nutrición y Bromatología I (Nutrición), Sección Lípidos, Facultad de Farmacia; Universidad Complutense; Madrid E-28040 Spain
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference27 articles.
1. Deterioration of sunflower seed oil under simulated frying conditions and during small-scale frying of potato chips
2. Sunflower oil used for frying: Combination of column, gas and high-performance size-exclusion chromatography for its evaluation
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