Article citation: de Alzaa, F., Guillaume, C. & Ravetti, L. Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils. Journal of Food Quality. 2021. https://doi.org/10.1155/2021/7319013
Link to view/access: https://www.hindawi.com/journals/jfq/2021/7319013/
