Llwytho...
Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil
The main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing period as well to evaluate the efficacy of fatty acid composition on frying sta...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Food Sci Technol |
|---|---|
| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer India
2020
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550478/ https://ncbi.nlm.nih.gov/pubmed/33087982 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04655-4 |
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