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Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study.
Santos, Carla S P; García, Lucía Molina; Cruz, Rebeca; Cunha, Sara C; Fernandes, José O; Casal, Susana.
Afiliação
  • Santos CSP; 1LAVQ/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
  • García LM; 1LAVQ/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
  • Cruz R; 2Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus las Lagunillas, 23071 Jaén, Spain.
  • Cunha SC; 1LAVQ/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
  • Fernandes JO; 1LAVQ/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
  • Casal S; 1LAVQ/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
J Food Sci Technol ; 56(1): 290-301, 2019 Jan.
Article em En | MEDLINE | ID: mdl-30728571
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Portugal
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Portugal