Near-Infrared Spectroscopic Determination of Degradation in Vegetable Oils Used To Fry Various Foods
Author:
Affiliation:
1. Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583-0919, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf202740e
Reference26 articles.
1. Changes in the characteristics and composition of oils during deep-fat frying
2. The effects of cyclic fatty acid monomers on cultured porcine endothelial cells
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