Lipids and phytosterol oxidation in commercial French fries commonly consumed in Sweden
Authors:
- Elham TabeeETElham Tabee
- Sodeif Azadmard-DamirchiSASodeif Azadmard-Damirchi
- Margaretha JägerstadMJMargaretha Jägerstad
- Paresh C. DuttaPDParesh C. Dutta
- 1 March 2008
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 21 (2) , 169-177
Abstract
No abstract availableKeywords
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