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)