Enhancing oxidative stability of frying oils by low‐frequency radio wave treatment
2017 ◽
Vol 244
(4)
◽
pp. 747-755
◽
2020 ◽
pp. 257-277
1993 ◽
Vol 39
(132)
◽
pp. 373-384
◽
Keyword(s):
Keyword(s):
2017 ◽
Vol 27
(3)
◽
pp. 651-659
◽
1993 ◽
Vol 29
(12)
◽
pp. 1391-1396