Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1774-7.pdf
Reference26 articles.
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3. AOCS (2003) Official methods and recommended practices of the American Oil Chemist’s Society. In Firestone (Ed.) 5th edition. Champaign. IL.
4. Aydeniz B, Yılmaz E (2013) Phytostanol supplementation through frying dough in enriched canola oil. J Am Oil Chem Soc 90:687–694
5. Bansal G, Zhou W, Barlow PJ, Lo HL, Neo FL (2010) Performance of palm olein in repeated deep frying and controlled heating processes. Food Chem 121:338–347
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