Effect of intermittent frying on tocopherols, lipid content and lipid oxidation during plantain chips production with soybean oil

Effect of intermittent frying on tocopherols, lipid content and lipid oxidation during plantain chips production with soybean oil · UY1 Research Hub

Effect of intermittent frying on tocopherols, lipid content and lipid oxidation during plantain chips production with soybean oil (ouvre dans un nouvel onglet)