Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei)

Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the quality changes of high-oleic sunflower oil during...

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Detalles Bibliográficos
Autores principales: Chen, Jiechang, Zhao, Yuanyuan, Wu, Runlin, Yin, Tao, You, Juan, Hu, Benlun, Jia, Caihua, Rong, Jianhua, Liu, Ru, Zhang, Binjia, Zhao, Siming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048579/
https://www.ncbi.nlm.nih.gov/pubmed/36981256
http://dx.doi.org/10.3390/foods12061332

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048579/
https://www.ncbi.nlm.nih.gov/pubmed/36981256
http://dx.doi.org/10.3390/foods12061332

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