Author:
Xu Lirong,Yang Fan,Li Xu,Zhao Chenwei,Jin Qingzhe,Huang Jianhua,Wang Xingguo
Reference32 articles.
1. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil;An;Food Additives & Contaminants: Part A,2017
2. Performance of palm olein in repeated deep frying and controlled heating processes;Bansal;Food Chemistry,2010
3. A new look at the chemistry and physics of deep-fat frying;Blumenthal;Food Technology,1991
4. Kinetic modeling of food quality: A critical review;van Boekel;Comprehensive Reviews in Food Science and Food Safety,2008
5. Detection, evaluation and its application of oxidized triacylglycerol polymers;Cao,2013
Cited by
32 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