Article citation: Chen W-A, Chiu CP, Cheng W-C, Hsu C-K, Kuo M-I. Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods. J Food Drug Anal. 2013;21(1):58–65.
Link to view/access: http://www.fda.gov.tw/upload/133/Content/2013050913435287631.pdf
Effects of monounsaturated fatty acids on cardiovascular risk factors: a systematic review and meta-analysis.
Warning: explode() expects parameter 2 to be string, array given in /home/customer/www/olivewellnessinstitute.org/public_html/wp-content/themes/owi-theme/single-article.php on line 205