Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/article/10.1007/s11746-017-2998-7/fulltext.html
Reference48 articles.
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3. Kim SH, Chunawala L, Linde R, Reaven GM (2006) Comparison of the 1997 and 2003 American Diabetes Association classification of impaired fasting glucose: impact on prevalence of impaired fasting glucose, coronary heart disease risk factors, and coronary heart disease in a community-based medical practice. J Am Coll Cardiol 48:293–297
4. Kohlmeier L (1997) trans-fatty acids and breast cancer. Food and Chem Toxicol 35:1228–1234
5. Albuquerque TG, Costa HS, Castilho MC, Sanches-Silva A (2010) Trends in the analytical methods for the determination of trans fatty acids content in foods. Trends in Food Sci Technol 22(10):543–560
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