Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: Fast food restaurant conditions
Xu Li, Changming Xing, Zhisheng Wang, Zike Chen, Wenxing Sun, Dan Xie, Guangfei Xu, Xingguo Wang
Topics & Concepts
EpoxyChemistryFood scienceFatty acidSunflower oilTriglycerideOleic acidCanolaCottonseed oilOrganic chemistryBiochemistryCholesterolEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants