Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach

Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 105, March 2018, Pages 507-516

F. Blasi, G. Rocchetti, D. Montesano, L. Lucini, G. Chiodelli, S. Ghisoni, G. Baccolo, M.S. Simonetti, L. Cossignani,