المؤلفون: Silvia Álvarez Graña, Daniel Abarquero, Julio Claro, Patricia Combarros-Fuertes, José María Fresno, M. Eugenia Tornadijo

المصدر: Food Chemistry Advances, Vol 6, Iss , Pp 100899- (2025)

مصطلحات موضوعية: Frying, High oleic sunflower oil, Oxidation, Peroxides, Polar compounds, Sunflower oil, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X25000152; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/14c8329b90334d20a598aefa9555da3b