Retention and distribution of polyphenols after pan-frying of french fries in oils enriched with olive leaf extract

Retention and distribution of polyphenols after pan-frying of french fries in oils enriched with olive leaf extract

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Chiou, A., Salta, E. N., Kalogeropoulos, N., Mylona. A., Ntalla, I., Andrilpoulos, N. K.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 72, no. 8 (2007), p. S574-S584
Materias:	Alimentos Aceite de oliva Compuestos fenólicos Fritura Enriquecimiento de los alimentos Olea europaea Hojas Papas fritas Polifenoles Olivo
Publicación relacionada:	Contenido en: Journal of food science

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