Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes
Xiaoyu Luo, Benlun Hu, Caihua Jia, Ru Liu, Jianhua Rong, Siming Zhao, Meng Niu, Yan Xu, Tao Yin, Juan You
Topics & Concepts
Food scienceSunflower oilChemistryOleic acidPalm oilDeep fryingHydrolysisPolyunsaturated fatty acidFatty acidBiochemistryEdible Oils Quality and AnalysisSesame and Sesamin ResearchBiodiesel Production and Applications