Effect of Different Frying Methods on the Total <i>trans</i> Fatty Acid Content and Oxidative Stability of Oils
Crossref DOI link: https://doi.org/10.1007/s11746-017-2998-7
Published Online: 2017-05-29
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Baltacıoğlu, Cem
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