Effects of frying oils’ fatty acids profile on the...

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Food Chemistry 2017 / 5

Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process

Li, Xiaodan, Li, Jinwei, Wang, Yong, Cao, Peirang, Liu, Yuanfa
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.05.100
Date:
May, 2017
File:
PDF, 613 KB
english, 2017
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