The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval-Reference-Cited by-同舟云学术

The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval

Published:2022-03 Issue: Volume:106 Page:104305
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Mitrea Laura,Teleky Bernadette-Emoke^ORCID,Leopold Loredana-Florina,Nemes Silvia-Amalia^ORCID,Plamada Diana,Dulf Francisc Vasile^ORCID,Pop Ioana-Delia,Vodnar Dan Cristian^ORCID

Funder

Ministerul Cercetării şi Inovării

Unitatea Executiva pentru Finantarea Invatamantului Superior a Cercetarii Dezvoltarii si Inovarii

Publisher

Elsevier BV

Subject

Food Science

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