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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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| Опубликовано в: : | Food Sci Biotechnol |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer Singapore
2017
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| Предметы: | |
| Online-ссылка: | 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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