Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils.

Autor:	Holgado, F.1, Martínez-Ávila, M.2, Ruiz-Méndez, M. V.3, Márquez-Ruiz, G.1 gmarquez@ictan.csic.es
Zdroj:	Grasas y Aceites. Apr-Jun2024, Vol. 75 Issue 2, p1-12. 12p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu