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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2025

Alea: 464

Mota: Berrikuspena

DOI: 10.1016/J.FOODCHEM.2024.141624 GOOGLE SCHOLAR lock_openSarbide irekia editor
Gordailu instituzionala: lock_openSarbide irekia Editor
Datuen iturria: Scopus