Characterization of Non-Volatile Oxidation Products Formed from Triolein in a Model Study at Frying Temperature

AuthID
 P-00T-RH1
9
Author(s)
Petronilho, S
·
Neves, B
·
Melo, T
·
Oliveira, S
·
Alves, E
·
Barros, C
·
Document Type
Article
Year published
2021
Published
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 69, Issue: 11, Pages: 3466-3478 (13)
Indexing
Wos®
Scopus®
Crossref®8
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 33721493
Scopus: 2-s2.0-85103474429
Wos: WOS:000634839000019
Source Identifiers
ISSN: 0021-8561
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