Oxidative changes in potatoes caused by deep-frying process with sunflower oil and omega 3 sunflower oil: A food modelling study | AVESİS

Çukurova University Research Information System

Oxidative changes in potatoes caused by deep-frying process with sunflower oil and omega 3 sunflower oil: A food modelling study

Copy For Citation

AĞAGÜNDÜZ D., YÖRÜSÜN T. Ö., YILMAZ B.

EurochemS XXI EuroFoodChem Conference, Montenegro, 22 November 2021

Publication Type: Conference Paper / Summary Text
Country: Montenegro
Çukurova University Affiliated: Yes