Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying
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DOI: 10.3390/foods12040827
Abstract: Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and… read more here.
Keywords: high canolol; quality; oil; fragrant rapeseed ... See more keywords