Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance

Author:

Hu Benlun,Wu Runlin,Sun Jingwen,Shi Haonan,Jia Caihua,Liu Ru,Rong Jianhua

Funder

Huazhong Agricultural University

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference41 articles.

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2. Different processing practices and the frying life of refined canola oil;Adjonu;Foods,2019

3. Effect of anti-clouding agent on the fate of 3-monochloropropane-1,2-diol esters and glycidyl esters in palm olein during repeated frying;Ahmad Tarmizi;Molecules,2019

4. AOCS. (2013). Official methods and recommended practices (6 ed.). Urbana, IL: American Oil Chemists' Society (Method Cd 18-90).

5. AOCS. (2017). Official methods and recommended practices (7 ed.). Urbana, IL: American Oil Chemists' Society (Method Cd 13e-92).

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