Stabilisation of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying

Published 2013 View Full Article

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Title
Stabilisation of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 2, Pages 671-678
Publisher
Elsevier BV
Online
2013-11-10
DOI
10.1016/j.lwt.2013.11.002

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