Influence of Frying, Baking and Cooking on Food Bioactives

authored by
Knut Franke, Fabrice Tonfack Djikeng, Tuba Esatbeyoglu
Organisation(s)
Institute of Food Science and Human Nutrition
External Organisation(s)
University of Buea
University of Health Sciences
Type
Contribution to book/anthology
Pages
93-121
Publication date
26.07.2022
Publication status
Published
Peer reviewed
Yes
Electronic version(s)
https://doi.org/10.1007/978-3-030-96885-4_3 (Access: Closed)