An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS
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DOI: 10.3390/foods11162413
Abstract: To establish a practical model for evaluating the oxidation of frying oil using aldehydes, the aldehydes of 10 commercial oils during frying at 180 °C were identified using headspace-gas chromatography/mass spectrometry, and the changes of… read more here.
Keywords: oil using; quality frying; oil; model ... See more keywords