Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleChanges in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying.AuthorsAbenoza, María; De Las Heras, Patricia; Benito, Marta; Oria, Rosa; Sánchez‐Gimeno, Ana CristinaPublicationJournal of Food Processing & Preservation, 2016, Vol 40, Issue 3, p353ISSN0145-8892Publication typeArticleDOI10.1111/jfpp.12612