Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments
Palm oil, soybean oil and partially hydrogenated soybean oil were used to define the repeatability of oil degradation under thermoxidation in the absence of food and during the frying of potatoes. Total polar compounds and their constituent polymeric triglycerides, oxidized monomeric triglycerides a...
שמור ב:
| Principais autores: | , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Consejo Superior de Investigaciones Científicas
2007-09-01
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| סדרה: | Grasas y Aceites |
| נושאים: | |
| גישה מקוונת: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/184 |
| תגים: |
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