Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying
| Image |  |
|---|---|
| Description | scientific article published on 11 April 2019 |
| Author/s |
author: Alexis Marsol-Vall Salvatore Multari Jukka-Pekka Suomela |
| Publication date | April 11, 2019 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |