(Q59202996)

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Polar content vs. TAG oligomer content in the frying-life assessment of monounsaturated and polyunsaturated oils used in deep-frying

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scholarly article

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Polar content vs. TAG oligomer content in the frying-life assessment of monounsaturated and polyunsaturated oils used in deep-frying (English)

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author name string

S. Bastida

1

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F. J. Sánchez-Muniz

2

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publication date

May 2002

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Journal of the American Oil Chemists' Society

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79

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5

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447-451

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https://scigraph.springernature.com/pub.10.1007/s11746-002-0504-8

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10.1007/S11746-002-0504-8

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