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2013•Food ChemistryOpen access

Changes produced in oils during vacuum and traditional frying of potato chips

María José Crosa, Verónica Skerl, Mónica Cadenazzi, Laura Olazábal, Roberto Carlos Lyra da Silva, Gabriela Suburú, Marina Torres

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Key concepts: Chemistry, Food science, Sunflower oil, Peroxide value, Antioxidant, Deep frying, Tocopherol, Polyunsaturated fatty acid

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