Search Results - Quezada Berru, Soledad

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    Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying

    Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying by Rodríguez, Gilbert, Squeo, Giacomo, Estivi, Lorenzo, Quezada Berru, Soledad, Buleje, Dianeth, Caponio, Francesco, Brandolini, Andrea, Hidalgo, Alyssa

    Published in Food chemistry
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