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American Chemical Society, Journal of Agricultural and Food Chemistry, 11(69), p. 3466-3478, 2021

DOI: 10.1021/acs.jafc.0c08067

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Characterization of Non-volatile Oxidation Products Formed from Triolein in a Model Study at Frying Temperature

Journal article published in 2021 by Sílvia Petronilho ORCID, Bruna Neves, Tânia Melo ORCID, Sara Oliveira, Eliana Alves, Cristina Barros, Fernando M. Nunes ORCID, Manuel A. Coimbra, M. Rosário Domingues ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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