Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review

Publisher： John Wiley & Sons Inc

E-ISSN： 1541-4337|14|5|601-633

ISSN： 1541-4337

Source： COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Vol.14, Iss.5, 2015-09, pp. : 601-633

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