Influence of deep frying on the unsaponifiable fraction of vegetable edible oils enriched with natural antioxidants

FELICIANO PRIEGO CAPOTEMARÍA DOLORES LUQUE DE CASTRO2026-01-292026-01-29201110.1021/jf20157922-s2.0-79960053743https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23279Agricultural and Biological Sciences (all)Chemistry (all)Agricultural and Biological Sciences (all)Chemistry (all)Influence of deep frying on the unsaponifiable fraction of vegetable edible oils enriched with natural antioxidantsresearch article