Analysis of trans fatty acids in deep frying oils by three different approaches
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference20 articles.
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3. Degradation and nutritional quality changes of oil during frying;Aladedunye;Journal of American Oil Chemist’s Society,2008
4. Comparison of capillary column gas chromatographic and AOAC gravimetric procedures for total fat and distribution of fatty acids in foods;Ali;Food Chemistry,1997
5. Determination of total trans fatty acids in foods: Comparison of capillary-column gas chromatography and single-bounce horizontal attenuated total reflection infrared spectroscopy;Ali;Journal of American Oil Chemist’s Society,1996
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