Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)
Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)
Authors
Keywords
Ultrasound, Microwave vacuum frying, Frying oil, Physicochemical properties, Low field nuclear magnetic resonance (LF-NMR)
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started