Crude canolol and canola distillate extracts improve the stability of refined canola oil during deep‐fat frying
Author:
Affiliation:
1. Richardson Centre for Functional Foods and NutraceuticalsUniversity of ManitobaWinnipegManitobaCanada
2. Department of Human Nutritional SciencesUniversity of ManitobaWinnipegManitobaCanada
Funder
NSERC Engage Grant
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300498
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