Oil Quality Control of Culinary Oils Subjected to Deep-Fat...

Food Analytical Methods 2017 / 7 Vol. 10; Iss. 7

Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy

Castejón, David, Herrera, Antonio, Heras, Ángeles, Cambero, Isabel, Mateos-Aparicio, Inmaculada
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Volume:
10
Language:
english
Journal:
Food Analytical Methods
DOI:
10.1007/s12161-016-0778-x
Date:
July, 2017
File:
PDF, 1.59 MB
english, 2017
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