Influence of the essential oil of Mentha spicata cv. Henanshixiang on sunflower oil during the deep-frying of Chinese Maye
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DOI: 10.1016/j.lwt.2020.109020
Abstract: Sunflower oil is faced with serious problems including oxidation during the deep-frying of Chinese Maye, so a search for natural antioxidants is quite necessary. In the present study, after deep-fried for 30 h, the addition of… read more here.
Keywords: sunflower oil; chinese maye; frying chinese; oil ... See more keywords