Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process
Jia Chen, Lingyan Zhang, Xingfeng Guo, Jie Qiang, Yongsheng Cao, Siyu Zhang, Xiuzhu Yu
Topics & Concepts
Lipid oxidationChemistryFood scienceVegetable oilProcess (computing)Organic chemistryComputer scienceAntioxidantOperating systemEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants