Enhancing oxidative stability of frying oils by low‐frequency radio wave treatment

Autor:	YoonHee Lee, JiHee Hong, HyungSeok Choi, JaeHwan Lee
Rok vydání:	2021
Předmět:	Moisture Chemistry Oxidative phosphorylation Low frequency Composite material Stability (probability) Industrial and Manufacturing Engineering Food Science Radio wave
Zdroj:	International Journal of Food Science & Technology. 56:3960-3969
ISSN:	1365-2621 0950-5423
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::16932198af9086e29fa7fb3044b66436 https://doi.org/10.1111/ijfs.15075 Zobrazit plný text záznamu Plný text