Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

Published 2019 View Full Article

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Title
Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying
Authors
Keywords
Hemp oil, Lupin oil, Oat oil, Oxidative stability, Rapeseed oil, Short-term deep-frying, Soy oil, Sunflower oil, Vegetable oils, Volatile organic compounds
Journal
FOOD RESEARCH INTERNATIONAL
Volume 122, Issue -, Pages 318-329
Publisher
Elsevier BV
Online
2019-04-12
DOI
10.1016/j.foodres.2019.04.026

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