Influence of chemical composition of olive oil on the development of volatile compounds during frying

Published 2009 View Full Article

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Title
Influence of chemical composition of olive oil on the development of volatile compounds during frying
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 230, Issue 2, Pages 217-229
Publisher
Springer Nature
Online
2009-10-15
DOI
10.1007/s00217-009-1160-7

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