Skip to main content
English
Deutsch
Español
Français
Log In
Log in
New user? Click here to register.
Have you forgotten your password?
Home
CRIS
Publication
Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions
Details
Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions
ISSN
26921944
Date Issued
2021
Author(s)
CARLOS AUGUSTO LEDESMA ESCOBAR
FELICIANO PRIEGO CAPOTE
DOI
10.1021/acsfoodscitech.1c00077
Subjects
Analytical Chemistry
Chemistry (miscellane...
Food Science
Organic Chemistry
