Author:
Yu Hang,Seow Yi-Xin,Ong Peter K. C.,Zhou Weibiao
Funder
City Flower (Guangzhou) Ltd.
Scientific Research Platform, Jiangsu Province
National First-class Discipline Program of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference36 articles.
1. Bruechert, L. (1989). Alkylpyrazine formation in solid model systems: the effects of temperature, added water and added corn oil. Rutgers The State University of New Jersey, PhD Thesis, 5399.
2. Burdock, G. A., & Fenaroli, G. P. D. (2010). Fenaroli’s handbook of flavor ingredients (Vol. 6th ed.). Boca Raton: CRC Press/Taylor & Francis Group.
3. Casal, S., Malheiro, R., Sendas, A., Oliveira, B. P., & Pereira, J. A. (2010). Olive oil stability under deep-frying conditions. Food and Chemical Toxicology, 48(10), 2972–2979.
4. Chemat, Grondin, I., Costes, P., Moutoussamy, L., Sing, A. S. C., & Smadja, J. (2004a). High power ultrasound effects on lipid oxidation of refined sunflower oil. Ultrasonics Sonochemistry, 11(5), 281–285.
5. Chemat, Grondin, I., Sing, A. S. C., & Smadja, J. (2004b). Deterioration of edible oils during food processing by ultrasound. Ultrasonics Sonochemistry, 11(1), 13–15.
Cited by
23 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献