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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...

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Podrobná bibliografie
Vydáno v:J Food Sci Technol
Hlavní autoři: Aşkın, Buket, Kaya, Yalçın
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2020
Témata:
On-line přístup: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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