J. food process. preserv. J. food process. preserv. Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying Abenoza M. Universidad de Zaragoza De las Heras P. Benito M. Oria R. Universidad de Zaragoza Sánchez-Gimeno A. C. Universidad de Zaragoza 2016 research-article