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Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study
Aiming to distinguish the nutritional and safety impacts on consumer’s health of prolonged frying with vegetable oils rich in monounsaturated fatty acids (MUFA), namely peanut oil (PO), canola oil (CO) and extra virgin olive oil (EVOO), a domestic deep-frying assay using fresh potatoes was implement...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342802/ https://ncbi.nlm.nih.gov/pubmed/30728571 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3489-z |
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