|
|||||
|
|
Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying |
|
| Authors: | María Abenoza Patricia De Las Heras Marta Benito Rosa Oria Ana Cristina Sánchez‐Gimeno |
| Affiliation: | Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain |
| Abstract: | |
| Keywords: | |