Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts-Reference-Cited by-同舟云学术

Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts

Published:2018-05 Issue: Volume:87 Page:109-116
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhu Ye,Li Xu,Huang Jianhua,Zhao Chenwei,Qi Jinfeng,Jin Qingzhe,Wang Xingguo

Funder

“333 Project” of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

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4. A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices;Alizadeh;Journal of Food Science and Technology-Mysore,2016

5. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil;An;Food Additives and Contaminants Part A. Chemistry Analysis Control Exposure & Risk Assessment,2017

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