A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes

Published 2018 View Full Article

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Title
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes
Authors
Keywords
Phenolic extract, Virgin olive oil co-products, Frying process, Oil thermodegradation, French fry quality
Journal
FOOD CHEMISTRY
Volume 279, Issue -, Pages 426-434
Publisher
Elsevier BV
Online
2018-12-14
DOI
10.1016/j.foodchem.2018.12.029

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