Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil
Crossref DOI link: https://doi.org/10.1007/s00217-016-2836-4
Published Online: 2016-12-26
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ben Hammouda, Ibtissem
Zribi, Akram
Ben Mansour, Amir
Matthäus, Bertrand
Bouaziz, Mohamed
License valid from 2016-12-26