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

出版年份 2009 全文链接

标题

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

作者

关键词

-

出版物

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volume 230, Issue 2, Pages 217-229

出版商

Springer Nature

发表日期

2009-10-15

DOI

10.1007/s00217-009-1160-7

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Protocol

Reagent

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