Effect of frying and storage on oxidative quality of conjugated linoleic-acid-rich soybean oil produced by photoisomerization using plantain as a model system

Jesus Rodríguez-Miranda, Ivet Gallegos-Marín, Betsabe Hernández-Santos, Erasmo Herman-Lara, Luis Angel Medina-Juárez, José M. Juárez-Barrientos, Cecilia E. Martínez-Sánchez

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