C: FOOD CHEMISTRY
Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries
Version of Record online: 14 JUN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 7, pages C978–C984, July 2013
How to Cite
Cardoso-Ugarte, G. A., Morlán-Palmas, C. C. and Sosa-Morales, M. E. (2013), Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries. Journal of Food Science, 78: C978–C984. doi: 10.1111/1750-3841.12166
- Issue online: 18 JUL 2013
- Version of Record online: 14 JUN 2013
- Manuscript Accepted: 16 APR 2013
- Manuscript Received: 14 DEC 2012
- Consejo Nacional de Ciencia y Tecnología
- México (CONACyT)
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