Quantitative determination of epoxy stearic acids derived from oxidized frying oil based on solid-phase extraction and gas chromatography

Author:

Liu Ying,Wang Yuanpeng,Cao Peirang,Liu YuanfaORCID

Funder

Natural Science Foundation of China

National 13th Five-Year Plan of China

Northern jiangsu province science and technology projects

Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. Evolution of short-chain glycerol-bound compounds during thermoxidation of FAME and monoacid TAG;Berdeaux;Journal of the American Oil Chemists’ Society,2002

4. Determination of vernolic acid content in the oil of Euphorbia lagascae by gas and supercritical fluid chromatography;Borch-Jensen;Journal of the American Oil Chemists’ Society,1996

5. Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers;Bou;Food Control,2012

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