The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR
The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR
作者
关键词
Fish lipids, Extra-virgin olive oil, Sunflower oil, Microwave- and pan-frying, H NMR, Lipid exchange
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