المؤلفون: Evangelia T. Ioannou, Konstantinos S. Gliatis, Evangelos Zoidis, Constantinos A. Georgiou

المصدر: Molecules, Vol 28, Iss 11, p 4290 (2023)

مصطلحات موضوعية: antioxidants, deep frying, olive oil, anisidine value, sesame oil, sesame lignans, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1420-3049/28/11/4290; https://doaj.org/toc/1420-3049

URL الوصول: https://doaj.org/article/5e146ef428c34833936777c7794d86a2