Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying

Food Chemistry - Tập 135 Số 4 - Trang 2333-2339 - 2012
Shirley de Mello Pereira Abrantes1, Arturo Morales1, Joaquı́n Velasco1, M. Carmen Dobarganes1
1Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012 Sevilla, Spain

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