Characterization of Non-volatile Oxidation Products Formed from Triolein in a Model Study at Frying Temperature

Volume: 69, Issue: 11, Pages: 3466 - 3478
Published: Mar 15, 2021
Abstract
Frying allows cooking food while promoting their organoleptic properties, imparting crunchiness and flavor. The drawback is the oxidation of triacylglycerides (TAGs), leading to the formation of...
Paper Details
Title
Characterization of Non-volatile Oxidation Products Formed from Triolein in a Model Study at Frying Temperature
Published Date
Mar 15, 2021
Volume
69
Issue
11
Pages
3466 - 3478
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