Marisa Carmela Caruso

1 ta ish

University of Basilicata

1. Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils

   Federica Tinello, Anna Lante, Michele Bernardi +4

   Maqola20172 iqtibos

   ABIABI:AkademIndex/2026.other.408678