Influence of type of product to be fried on Vitamine E and oxidative degradation of the oil during intermittent frying

Influence of type of product to be fried on Vitamine E and oxidative degradation of the oil during intermittent frying · UY1 Research Hub

Influence of type of product to be fried on Vitamine E and oxidative degradation of the oil during intermittent frying (ouvre dans un nouvel onglet)