![](/img/cover-not-exists.png)
Effects of temperature and water content on the formation of 3-chloropropane-1,2-diol fatty acid esters in palm oil under conditions simulating deep fat frying
Zhou, Hongru, Jin, Qingzhe, Wang, Xingguo, Xu, XuebingVolume:
238
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-013-2126-3
Date:
March, 2014
File:
PDF, 642 KB
english, 2014