Enhancing Quality and Oxidative Stability of Aged Fried...

Journal of Agricultural and Food Chemistry 2003 / 01 Vol. 51; Iss. 3

Enhancing Quality and Oxidative Stability of Aged Fried Food with γ-Tocopherol

Warner, Kathleen, Neff, William E., Eller, Fred J.
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Volume:
51
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf020937e
Date:
January, 2003
File:
PDF, 100 KB
english, 2003
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