Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils

被引：0
|
作者：
Holgado, F. [1 ]
Martínez-Ávila, M. [2 ]
Ruiz-Méndez, M.V. [3 ]
Márquez-Ruiz, G. [1 ]
机构：
[1] Instituto de Ciencia y Tecnología de los Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Madrid,28040, Spain
[2] Tecnológico Nacional de Mexico, Mexico, Veracruz,CP 91897, Mexico
[3] Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Sevilla,41013, Spain
来源：
Grasas y Aceites | 2024年 / 75卷 / 02期
关键词：
All Open Access; Gold;
D O I：
10.3989/gya.0319241.2144
中图分类号：
学科分类号：
摘要：
31
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