Systematic comparison on the deep-frying performance of different vegetable oils from literature data using the rate of parameter change approach
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference48 articles.
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Cited by 2 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
1. The effect of flaxseed oil after deep frying on lipid metabolism and gut barrier homeostasis;Food Research International;2024-01
2. A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying;Food Control;2023-08
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