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Volumn 56, Issue , 2003, Pages 343-345
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Losses of natural antioxidants and vitamins during deep-fat frying.
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Author keywords
[No Author keywords available]
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Indexed keywords
ANTIOXIDANT;
PHENOL DERIVATIVE;
TOCOPHEROL;
VEGETABLE OIL;
VITAMIN;
CHEMISTRY;
COOKING;
HEAT;
HUMAN;
METHODOLOGY;
NUTRITIONAL VALUE;
REVIEW;
ANTIOXIDANTS;
COOKERY;
HEAT;
HUMANS;
NUTRITIVE VALUE;
PHENOLS;
PLANT OILS;
TOCOPHEROLS;
VITAMINS;
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EID: 21444443004
PISSN: 16600347
EISSN: None
Source Type: Journal
DOI: None Document Type: Review |
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Times cited : (5)
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References (27)
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