Physicochemical Properties of Frying Ginseng and Oils Derived from Deep-frying Ginseng-Reference-Cited by-同舟云学术

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Physicochemical Properties of Frying Ginseng and Oils Derived from Deep-frying Ginseng

Published:2013-06-30 Issue:6 Volume:42 Page:941-947
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lee Ka-Soon,Kim Gwan-Hou,Kim Hyun-Ho,Seong Bong-Jae,Kim Sun-Ick,Han Seung-Ho,Lee Sox-Su,Lee Gyu-Hee

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201319850774457.pdf

Reference22 articles.

1. Flavor Release from Cooking Oil during Heating

2. Yield and Composition of Grape Seed Oils Extracted by Supercritical Carbon Dioxide and Petroleum Ether: Varietal Effects

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time;Food Science of Animal Resources;2020-09

2. Chemical Characterization and Oxidative Stability of Medium- and Long-Chain Fatty Acid Profiles in Tree-Borne Seed Oils;Journal of Analytical Methods in Chemistry;2018

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