Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato
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DOI: 10.1155/2023/6598528
Abstract: Deep-fried foods are among the foods that are increasing in popularity both in the food industry and in domestic applications. While these foods stand out due to their sensory properties, oxidative alterations in frying oils… read more here.
Keywords: oil; oxidative changes; deep frying; changes ten ... See more keywords