Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils

  1. Fullana, A.
  2. Carbonell-Barrachina, A.A.
  3. Sidhu, S.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2004

Volumen: 52

Número: 16

Pages: 5207-5214

Type: Article

DOI: 10.1021/JF035241F GOOGLE SCHOLAR
La source de données: Scopus