Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods
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Title
Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods
Authors
Keywords
Antioxidant effects, Frying oil quality, Physicochemical property, Relaxation characteristics, Near infrared spectrometry (NIRS), Principle component analysis (PCA)
Journal
FOOD CHEMISTRY
Volume 335, Issue -, Pages 127638
Publisher
Elsevier BV
Online
2020-07-24
DOI
10.1016/j.foodchem.2020.127638
References
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