Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying
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DOI: 10.1016/j.foodcont.2018.10.006
Abstract: Abstract The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at… read more here.
Keywords: olein deep; antioxidants changes; glycidyl ester; palm olein ... See more keywords