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

出版年份 2013 全文链接

标题

作者

关键词

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 57, Issue 2, Pages 671-678

出版商

Elsevier BV

发表日期

2013-11-10

DOI

10.1016/j.lwt.2013.11.002

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LWT-FOOD SCIENCE AND TECHNOLOGY

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Protocol

Reagent

Reprint

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