Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach
Blasi, F., Rocchetti, G., Montesano, D., Lucini, L., Chiodelli, G., Ghisoni, S., Baccolo, G., Simonetti, M.S., Cossignani, L.Volume:
105
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.11.061
Date:
March, 2018
File:
PDF, 855 KB
english, 2018