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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2025

Volumen: 464

Type: Révision

DOI: 10.1016/J.FOODCHEM.2024.141624 GOOGLE SCHOLAR lock_openAccès ouvert editor
Dépôt institutionnel: lock_openAccès ouvert Editor
La source de données: Scopus