HIGHLIGHTS
- who: Xiaofang Liu et al. from the Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan have published the article: An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
- what: This work provides theoretical support for using aldehyde as the quality evaluation index of frying oil and provides a new idea for evaluating oil deterioration from the perspective of volatile compounds. This study aimed to determine the potentially important aldehydes in 10 commercial edible oils . . .
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