Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics

Published 2018 View Full Article

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Title
Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics
Authors
Keywords
Fatty acid composition, Deep-frying oil, Quality, Free radical, Volatile
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 101, Issue -, Pages 331-341
Publisher
Elsevier BV
Online
2018-11-12
DOI
10.1016/j.lwt.2018.11.033

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