A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying
Authors:
- Andrea Martínez-YustaAMAndrea Martínez-Yusta
- María D. GuillénMGMaría D. Guillén
- 1 January 2014
- journal article
- Published by Elsevier in Food Research International
- Vol. 55, 347-355
Abstract
No abstract availableFunding Information
- Spanish Ministry of Economy and Competitiveness
- Basque Government
- University of the Basque Country
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