Fried potatoes: Impact of prolonged frying in monounsaturated oils
Author:
Funder
PRODER
FAEDER
FCT/MEC
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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4. Comparison of carotenoid and anthocyanin profiles of raw and boiled Solanum tuberosum and Solanum phureja tubers;Burmeister;Journal of Food Composition and Analysis,2011
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