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Journal Article|Research Support, Non-U.S. Gov't |
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2339 |
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0308-8146 |
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4 |
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2333-2339 |
| publicationName |
Food Chemistry |
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2333 |
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| bibliographicCitation |
Marmesat S, Morales A, Velasco J, Carmen Dobarganes M. Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying. Food Chem. 2012 Dec 15;135(4):2333–9. doi: 10.1016/j.foodchem.2012.06.128. PMID: 22980810. |
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| date |
2012-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://doi.org/10.1016/j.foodchem.2012.06.128
https://pubmed.ncbi.nlm.nih.gov/22980810 |
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| language |
English |
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https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying |
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