Characterisation of phenolic compounds of Inca muña (Clinopodium bolivianum) leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying
Rosana Chirinos, Mauricio Huamán, Indira Betalleluz-Pallardel, Romina Pedreschi, David CamposVolume:
128
Year:
2011
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2011.03.093
File:
PDF, 253 KB
english, 2011