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Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds

Name: Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds
License: Open Access

Ana Castillo-Luna (23973053) et al.

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ecology physiology

biochemistry, molecular biology, neuroscience, physiology, evolutionary biology, ecology, biological sciences not elsewhere classified, chemical sciences not elsewhere classified

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Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds

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