Minor components in oils and their effects on frying performance
Author:
Publisher
Wiley
Subject
General Biochemistry, Genetics and Molecular Biology,Food Science,Control and Systems Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/lite.201300267/fullpdf
Reference5 articles.
1. Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components
2. Antioxidative properties of phenolic acids and interaction with endogenous minor components during frying
3. Mechanisms and Factors for Edible Oil Oxidation
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