Non-volatile products of triolein produced at frying temperatures characterized using liquid chromatography with online mass spectrometric detection
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference14 articles.
1. Chemical reactions involved in the deep-fat frying of foods1
2. Chemical reactions involved in the deep-fat frying of foods: VIII. Characterization of nonvolatile decomposition products of triolein
3. A high performance size-exclusion chromatographic method for evaluating heated oils
4. Molecular weight averages as criteria for quality assessment of heated oils and fats
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