Study by 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time-Reference-Cited by-同舟云学术

Study by 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time

Published:2012-09 Issue:1 Volume:134 Page:162-172
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guillén M.D.,Uriarte P.S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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5. Catalytic epoxidation of methyl linoleate;Du;Journal of the American Oil Chemists Society,2004

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