Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food
- Gabrielle Alves de Carvalho, A.
- Olmo-García, L.
- Rachel Antunes Gaspar, B.
- Carrasco-Pancorbo, A.
- Naciuk Castelo-Branco, V.
- Guedes Torres, A.
Revista:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Año de publicación: 2022
Volumen: 380
Tipo: Artículo