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Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics
Zribi, Akram, Jabeur, Hazem, Aladedunye, Felix, Rebai, Ahmed, Matthäus, Bertrand, Bouaziz, MohamedVolume:
62
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf503146f
Date:
October, 2014
File:
PDF, 759 KB
english, 2014