French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract
Version of Record online: 27 DEC 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 6, pages 1165–1171, June 2013
How to Cite
Chiou, A., Kalogeropoulos, N., Efstathiou, P., Papoutsi, M. and Andrikopoulos, N. K. (2013), French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract. International Journal of Food Science & Technology, 48: 1165–1171. doi: 10.1111/ijfs.12070
- Issue online: 8 MAY 2013
- Version of Record online: 27 DEC 2012
- Manuscript Accepted: 14 NOV 2012
- Manuscript Received: 3 SEP 2012
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