Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
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DOI: 10.3389/fnut.2022.913297
Abstract: Thermal treatment of lipids rich in fatty acids contributes to the formation of lipid oxidation products (LOPs), which have potentially harmful effects on human health. This study included soybean oil (SO), palm oil (PO), olive… read more here.
Keywords: oil; temperature fatty; temperature; fatty acid ... See more keywords