Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying
Lukai Ma, Qiuxuan He, Yuanxin Qiu, Huifan Liu, Jihong Wu, Guoqin Liu, Charles S. Brennan, Margaret A. Brennan, Lixue Zhu
Topics & Concepts
MalondialdehydeFood scienceChemistryLipid peroxidationFood chemistryVegetable oilFood productsStarchBiochemistryAntioxidantGreen chemistryIonic liquidCatalysisEdible Oils Quality and AnalysisFree Radicals and AntioxidantsMeat and Animal Product Quality