Comparison of nutritional quality and thermal stability between peanut oil and common frying oils
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,General Biochemistry, Genetics and Molecular Biology
Link
http://link.springer.com/content/pdf/10.1007/s13765-015-0075-1.pdf
Reference14 articles.
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3. Carrín ME, Carelli AA (2010) Peanut oil: compositional data. Eur J Lipid Sci Technol 112:697–707
4. Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72:R77–R86
5. Grosso NR, Zygadlo JA, Lamarque AL, Maestri DM, Guzmán CA (1997) Proximate, fatty acid and sterol compositions of aboriginal peanut (Arachis hypogaea L.) seeds from Bolivia. J Sci Food Agric 73:349–356
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