Recent advances in spectroscopic approaches for assessing the stability of bioactive compounds and quality indices of olive oil during deep-frying: Current knowledge, challenges, and implications

  1. Mehany, T.
  2. González-Sáiz, J.M.
  3. Pizarro, C.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2025

Volum: 464

Tipus: Revisió

DOI: 10.1016/J.FOODCHEM.2024.141624 GOOGLE SCHOLAR lock_openAccés obert editor
Repositori institucional: lock_openAccés obert Editor
Font de les dades: Scopus