Thermal stability of oils added with avocado (Persea...

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Food Chemistry 2016 / 10

Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the french potatoes frying

Jiménez, Paula, García, Paula, Bustamante, Andrés, Barriga, Andrés, Robert, Paz
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.10.051
Date:
October, 2016
File:
PDF, 485 KB
english, 2016
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