Change of fatty acid esters of MCPD and glycidol during...

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International Journal of Food Science & Technology 2020 / 02

Change of fatty acid esters of MCPD and glycidol during restaurant deep frying of fish nuggets and their correlations with total polar compounds

Xu, Lirong, Zhang, Yuanbo, Gong, Mengyue, Huang, Jianhua, Jin, Qingzhe, Wang, Xiaosan, Wang, Xingguo
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Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14532
Date:
February, 2020
File:
PDF, 214 KB
2020
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