Comparison of nutritional quality and thermal stability between peanut oil and common frying oils
Crossref DOI link: https://doi.org/10.1007/s13765-015-0075-1
Published Online: 2015-05-05
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Jae Kyeom
Lim, Ho-Jeong
Shin, Dong-Hoon
Shin, Eui-Cheol http://orcid.org/0000-0003-4243-4643
Funding for this research was provided by:
National Research Foundation of Korea (NRF-2014R1A1A2058119)
Text and Data Mining valid from 2015-05-05