The thermal oxidation evolution and relationship of unsaturated fatty acids and characteristic functional groups in blended oils with raspberry seed oil during deep-frying process by low field nuclear magnetic resonance and 1H nuclear magnetic resonance
Zongyuan Han, Xiaofei Yang, Xiaojing Li, Zhigang Xiao, Zhaoxia Wu, Junhua Shao
Topics & Concepts
Sunflower oilChemistryPeroxide valueBlowing a raspberrySunflower seedFood scienceVegetable oilHorticultureOrganic chemistryBotanySunflowerBiologyEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesFree Radicals and Antioxidants