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International Journal of Food Sciences and Nutrition Volume 53, 2002 - Issue 4
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Research Article

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes

Nikolaos K. Andrikopoulos Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece
,
George V.Z. Dedoussis Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece
,
Ageliki Falirea Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece
,
Nick Kalogeropoulos Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece
&
Haristoula S. Hatzinikola Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece
Pages 351-363 | Published online: 06 Jul 2009

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