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A study of the evolution of the physicochemical and structural characteristics of olive and sunflower oils after heating at frying temperatures
Adolfo F. Valdés, Ana B. GarciaVolume:
98
Year:
2006
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2005.05.061
File:
PDF, 142 KB
english, 2006