Modifications induced by extravirgin olive oil frying processes;Modificazioni indotte dalla frittura nell'olio extravergine di oliva

Industrie Alimentari

Volumn 43, Issue 435, 2004, Pages 369-375+381

  Giungato, Pasquale ^a   Aveni, Mariafrancesca ^a   Rana, Roberto ^a   Notarnicola, Luigi ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACIDS; FLUORESCENCE; HEALTH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; MATRIX ALGEBRA; NUTRITION; PYROLYSIS; ULTRAVIOLET SPECTROSCOPY;

DOMESTIC FRYING; DOUBLE BONDS; EXCITATION-EMISSION MATRIX (EEM); FRYING OILS;

OILS AND FATS;

EID: 2942666352     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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