Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food
Aline Gabrielle Alves de Carvalho, Lucía Olmo‐García, Bruna Rachel Antunes Gaspar, Alegría Carrasco‐Pancorbo, Vanessa Naciuk Castelo‐Branco, Alexandre Guedes Torres
Topics & Concepts
Food scienceChemistryFrench friesOlive oilComposition (language)ChromatographyLinguisticsPhilosophyEdible Oils Quality and AnalysisCholesterol and Lipid MetabolismEssential Oils and Antimicrobial Activity