Comparative Study of Polymers and Total Polar Compounds as Indicators of Refined Oil Degradation During Frying

AuthID
 P-00P-XDK
6
Author(s)
Ben Hammouda, I
·
Marquez Ruiz, G
·
Holgado, F
·
Freitas, F
·
Bouaziz, M
Tipo de Documento
Article
Year published
2019
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 245, Número: 5, Páginas: 967-976 (10)
Indexing
Wos®
Scopus®
Crossref®24
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85056854233
Wos: WOS:000467903900004
Source Identifiers
ISSN: 1438-2377
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