Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC–MS-Based Chemometrics
Author:
Affiliation:
1. National Laboratory for Agriculture and the Environment, USDA, Ames, Iowa 50011, United States
Funder
U.S. Department of Agriculture
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b01127
Reference37 articles.
1. Chemistry of Deep-Fat Frying Oils
2. Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
3. DNA Adducts with Lipid Peroxidation Products
4. Toxic Oxygenated α,β-Unsaturated Aldehydes and their Study in Foods: A Review
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