A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes.
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DOI: 10.1016/j.foodchem.2018.12.029
Abstract: The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process.… read more here.
Keywords: antioxidant; quanti qualitative; frying; phenolic extract ... See more keywords