Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics
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| Description | scientific article published on 13 October 2014 |
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author: Bertrand Matthäus Akram Zribi Mohamed Bouaziz Hazem Jabeur Ahmed Rebai |
| Publication date | October 13, 2014 |
| Language | English |
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