Effect of phytosterol structure on thermal polymerization of heated soybean oil
Author:
Affiliation:
1. U.S. Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, USA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800089
Reference25 articles.
1. Chemistry of Deep-Fat Frying Oils
2. Effects of Different Forms of Dietary Hydrogenated Fats on Serum Lipoprotein Cholesterol Levels
3. Food applications of trans fatty acid substitutes
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