Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content
- 1 October 2002
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 82 (14), 1696-1702
- https://doi.org/10.1002/jsfa.1245
Abstract
No abstract availableKeywords
Funding Information
- CICYT (ALI 98-0884)
- Fundação de Apoio à Pesquisa do Estado de São Paulo (FAPESP) (95/9304-2)
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