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The changes in the volatile aldehydes formed during the deep-fat frying process
Volatile aldehydes (VAs) formed during soybean oil (SBO) heating, wheat dough (WD) frying, and chicken breast meat (CBM) frying processes were comparatively investigated by solid-phase micro-extraction-gas chromatography–mass spectrometry (SPME-GC-MS). The results showed that relative amounts (RAs)...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2015
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648908/ https://ncbi.nlm.nih.gov/pubmed/26604343 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1923-z |
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