Martínez-Yusta, Andrea
Guillén, María Dolores
Funding for this research was provided by:
Spanish Ministry of Economy and Competitiveness (AGL2012-36466)
Basque Government (GIC10/IT-463-10)
University of the Basque Country (UFI-11/21)
This article is maintained by: Elsevier
Article Title: Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2013.11.015
Content Type: article
Copyright: Copyright © 2013 Elsevier Ltd. All rights reserved.