Published in
Elsevier, Food Chemistry, (340), p. 127942, 2021
DOI: 10.1016/j.foodchem.2020.127942
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Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying
Journal article published in 2020 by
Gilbert Rodríguez,
Giacomo Squeo 
,
Lorenzo Estivi,
Soledad Quezada Berru,
Soledad Quezada Berru,
Dianeth Buleje,
Francesco Caponio ,
Andrea Brandolini ,
Alyssa Hidalgo
,
Lorenzo Estivi,
Soledad Quezada Berru,
Soledad Quezada Berru,
Dianeth Buleje,
Francesco Caponio ,
Andrea Brandolini ,
Alyssa Hidalgo
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