Influence of Simulated Deep Frying on the Antioxidant Fraction of Vegetable Oils after Enrichment with Extracts from Olive Oil Pomace

Title
Influence of Simulated Deep Frying on the Antioxidant Fraction of Vegetable Oils after Enrichment with Extracts from Olive Oil Pomace
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 18, Pages 9806-9814
Publisher
American Chemical Society (ACS)
Online
2011-08-20
DOI
10.1021/jf2019159

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