Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05638-3.pdf
Reference36 articles.
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3. Aziz HR, Behzad E, Fakhreddin H, Aydin T, Darya AS, Maede B (2019) Formulation of stable frying oil for food industry by using various edible oils and antioxidants. Curr Nutr Food Sci 15:672–677. https://doi.org/10.2174/1573401315666181204112903
4. Belkova B, Hradecky J, Hurkova K, Forstova V, Vaclavik L, Hajslova J (2018) Impact of vacuum frying on quality of potato crisps and frying oil. Food Chem 241:51–59. https://doi.org/10.1016/j.foodchem.2017.08.062
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