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Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips
Physicochemical properties and oxidative stability of refined coconut oil (RCO), refined soybean oil (SBO), pure olive oil (POO), and vegetable shortening (VST) during repeated frying of potato chips were determined. Polyunsaturated fatty acids of all the oils significantly decreased after frying. T...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049663/ https://ncbi.nlm.nih.gov/pubmed/30263791 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0292-y |
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