Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils
Crossref DOI link: https://doi.org/10.1007/s00217-017-2995-y
Published Online: 2017-10-30
Published Print: 2018-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tinello, Federica
Lante, Anna
Bernardi, Michele
Cappiello, Francesca
Galgano, Fernanda
Caruso, Marisa Carmela
Favati, Fabio http://orcid.org/0000-0002-5243-800X
License valid from 2017-10-30