Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck
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DOI: 10.3390/foods11050626
Abstract: The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs)… read more here.
Keywords: water oil; oil; mixed frying; oil mixed ... See more keywords