Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies

1. Yildiz, A.Y.
2. Echegaray, N.
3. Öztekin, S.
4. Lorenzo, J.M.

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DOI: 10.1111/1541-4337.13405 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus