Effect of phenolic extracts on trans fatty acid formation during frying

Effect of phenolic extracts on trans fatty acid formation during frying

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Detalles Bibliográficos
Publicado en:	Grasas y Aceites
Autor principal:	Gamel, T. H.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Grasas y Aceites v. 50, no. 6 (1999), p. 421-425
Materias:	Alimentos Fritura Compuestos fenólicos Acidos grasos Aceite de girasol Aceite de oliva
Publicación relacionada:	Contenido en: Grasas y Aceites

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