HIGHLIGHTS
- who: . et al. from the School of Tourism and Cuisine, Yangzhou University, Yangzhou, China have published the article: Quality Change in Camellia Oil during Intermittent Frying, in the Journal: Foods 2022, 11, 4047. of /2022/
- what: The existing research focuses on the following aspects, including adulteration detection and quality changes in the process of refining, storage, and use . This work describes the changes in fatty_acid composition, tocopherol content, CV, TPC, and volatile compounds of camellia oil over time during frying. All the analysis was performed in triplicate and the results obtained were expressed as mean . . .
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