Loss of tocopherols and formation of new compounds at frying temperatures in oils differing in unsaturation degree and natural antioxidant content

Loss of tocopherols and formation of new compounds at frying temperatures in oils differing in unsaturation degree and natural antioxidant content

Trabajo presentado en el 91th AOCS Annual Meeting, celebrado en San Diego, California (Estados Unidos) del 25 al 28 de abril del 2000.

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Bibliographic Details
Main Authors:	Dobarganes, M. Carmen, Barrera-Arellano, Daniel, Velasco, Joaquín, Ruiz Méndez, Mª Victoria, Márquez Ruiz, Gloria
Format:	comunicación de congreso biblioteca
Published:	2000-04-26
Online Access:	http://hdl.handle.net/10261/282161
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