Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken

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Title
Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken
Authors
Keywords
Frying, Chicken, Oxidation parameter, Total polar material, DPPH loss
Journal
FOOD CHEMISTRY
Volume 220, Issue -, Pages 306-312
Publisher
Elsevier BV
Online
2016-10-01
DOI
10.1016/j.foodchem.2016.09.174

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