Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace

FELICIANO PRIEGO CAPOTEMARÍA DOLORES LUQUE DE CASTRO2026-01-292026-01-29201110.1021/jf20191592-s2.0-80053104229https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23391Agricultural and Biological Sciences (all)Chemistry (all)Agricultural and Biological Sciences (all)Chemistry (all)Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomaceresearch article