Oxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperature
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.917097
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3. Fatty acids and carotenoids from Stinging Nettle (Urtica dioica L.)
4. Regulating the use of degraded oil/fat in deep‐fat/oil food frying
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