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HARVARD Citation
Rodríguez, G. et al. (2021). Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food chemistry. p. . [Online].
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Rodríguez, G. et al. (2021). Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food chemistry. p. . [Online].