Toxicological assessment of crude palm oil (Elaeis guineensis Jacq.) used in deep frying of akara (cowpea paste finger food)
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Reference33 articles.
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Cited by 3 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 formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives;Food Chemistry;2021-12
2. A real case study on the physicochemical changes in crude palm oil (Elaeis guineensis) during the deep-frying of akara, traditional cowpea-paste balls, in Brazil;Grasas y Aceites;2019-02-18
3. Antioxidant Activity and Genotoxic Assessment of Crabwood (Andiroba, Carapa guianensis Aublet) Seed Oils;Oxidative Medicine and Cellular Longevity;2018
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