publicações selecionadas
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artigo de revista
- French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying. Journal of Food and Nutrition Research. 2020
- Optimization of frying oil composition rich in essential fatty acids by mixture design. Current Opinion in Food Science. 2017
- Mixed oil formulations enriched in essential fatty acids and reduced ratio of n-6/n-3. European Journal of Lipid Science and Technology. 2017