Enzymes and thermally oxidized oils and fats

  1. Sánchez-Muniz, F.J.
  2. Benedi, J.
  3. Bastida, S.
  4. Olivero-David, R.
  5. González-Muñoz, M.J.
Book:
Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

ISBN: 9781439806821

Year of publication: 2016

Pages: 105-155

Type: Book chapter

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Data source: Scopus