Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://www.springerlink.com/index/pdf/10.1007/s11746-012-2128-5
Reference36 articles.
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3. Houhoula DP, Oreopoulou V, Tzia C (2003) The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying. J Sci Food Agric 83:314–319
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5. Dobarganes C, Marquez-Ruiz G, Velasco J (2000) Interactions between fat and food during deep-frying. Eur J Lipid Sci Technol 102:521–528
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