Retention and distribution of polyphenols after pan-frying of french fries in oils enriched with olive leaf extract
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 72, no. 8 (2007), p. S574-S584 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 01038cab#a22003614c#4500 | ||
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| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Retention and distribution of polyphenols after pan-frying of french fries in oils enriched with olive leaf extract |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Aceite de oliva |
| 650 | # | 4 | |a Compuestos fenólicos |
| 650 | # | 4 | |a Fritura |
| 650 | # | 4 | |a Enriquecimiento de los alimentos |
| 650 | # | 4 | |a Olea europaea |
| 650 | # | 4 | |a Hojas |
| 653 | # | # | |a Papas fritas |
| 653 | # | # | |a Polifenoles |
| 653 | # | # | |a Olivo |
| 700 | 1 | # | |a Chiou, A. |
| 700 | 1 | # | |a Salta, E. N. |
| 700 | 1 | # | |a Kalogeropoulos, N. |
| 700 | 1 | # | |a Mylona. A. |
| 700 | 1 | # | |a Ntalla, I. |
| 700 | 1 | # | |a Andrilpoulos, N. K. |
| 773 | 0 | # | |t Journal of food science |g v. 72, no. 8 (2007), p. S574-S584 |
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