Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using 1H nuclear magnetic resonance-Reference-Cited by-同舟云学术

Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using 1H nuclear magnetic resonance

Published:2014-08 Issue: Volume:62 Page:998-1007
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Martínez-Yusta Andrea,Guillén María D.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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