Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils
Avocado oil stability at frying temperatures has been scarcely studied. In this work, the performance of virgin (VAO), minimally refined (MRAO) and refined (RAO) avocado oils was evaluated in deep-frying and thermoxidation experiments in comparison with sunflower (SO), high-oleic sunflower (HOSO),...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Consejo Superior de Investigaciones Científicas
2024-10-01
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| Σειρά: | Grasas y Aceites |
| Θέματα: | |
| Διαθέσιμο Online: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2144 |
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