Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying
- 11 March 2011
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 88 (9), 1361-1366
- https://doi.org/10.1007/s11746-011-1788-x
Abstract
No abstract availableKeywords
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