Effect of amino acids on the formation and distribution of volatile aldehydes in high oleic sunflower oil during frying
Author:
Funder
Overseas Expertise Introduction Project for Discipline Innovation
Publisher
Elsevier BV
Reference39 articles.
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2. Natural antioxidants as stabilizers of frying oils;Aladedunye,2014
3. Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis;Ben Hammouda;Journal of Chromatography B,2017
4. A detailed identification study on high-temperature degradation products of oleic and linoleic acid methyl esters by GC–MS and GC–FTIR;Berdeaux;Chemistry and Physics of Lipids,2012
5. Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature;Cao;LWT,2020
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