Fried Potatoes: Impact of Prolonged Frying in Monounsaturated Oils

AuthID
 P-00N-7V7
4
Author(s)
Molina Garcia, L
·
Document Type
Article
Year published
2018
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 243, Pages: 192-201 (10)
Indexing
Wos®
Scopus®
Crossref®32
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 29146328
Scopus: 2-s2.0-85030262953
Wos: WOS:000414961700025
Source Identifiers
ISSN: 0308-8146
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