Oxidative stability, trans,trans-2,4-decadienals, and tocopherol contents during storage of dough fried in soybean oil with added medium-chain triacylglycerols (MCT)
Toshiyuki Toyosaki, Yasuhide Sakane, Michio KasaiVolume:
41
Year:
2008
Language:
english
DOI:
10.1016/j.foodres.2007.12.011
File:
PDF, 318 KB
english, 2008