Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying
| Autor: | Igoumenidis, Panagiotis E., Konstanta, Maria A., Salta, Fotini N., Karathanos, Vaios T. |
|---|---|
| Zdroj: | In Procedia Food Science 2011 1:608-615 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|