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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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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Aşkın, Buket, Kaya, Yalçın
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2020
Fag:
Online adgang: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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