Heating methods generate different amounts of persistent free radicals from unsaturated fatty acids

Author:

Zhao Li,Liang Ni,Lang Di,Zhou Dandan,Dong Xudong,Peng Juan,Liu Lingyan,Pan BoORCID,Xing Baoshan

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Pollution,Waste Management and Disposal,Environmental Chemistry,Environmental Engineering

Reference39 articles.

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5. Olive oil stability under deep-frying conditions;Casal;Food & Chemical Toxicology An International Journal Published for the British Industrial Biological Research Association.,2010

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