Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying
| Autor: | Multari, Salvatore, Marsol-Vall, Alexis, Heponiemi, Paulina, Suomela, Jukka-Pekka, Yang, Baoru |
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| Zdroj: | In Food Research International August 2019 122:318-329 |
| Databáze: | ScienceDirect |
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