Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying
Le Xin, Mingming Hu, Xin Ma, Shimin Wu, Jun Hao Yoong, Shiqing Chen, Azmil Haizam Ahmad Tarmizi, Guowen Zhang
Topics & Concepts
ChemistrySunflower oilRapeseedFood scienceOleic acidDeep fryingFatty acidPalm oilOrganic chemistryBiochemistryToxic Organic Pollutants ImpactEdible Oils Quality and AnalysisBiodiesel Production and Applications