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High-performance size-exclusion chromatographic studies on a high-oleic acid sunflower oil during potato frying
- Romero, A., Sanchez-Muniz, F.J., Tulasne, C., Cuesta, C.
- Journal of the American Oil Chemists' Society 1995 v.72 no.12 pp. 1513-1517
- sunflower oil, cooking fats and oils, deep fat frying, potatoes, oleic acid, food analysis, chemical composition, high performance liquid chromatography, polar compounds