Microfluidic Assessment of Frying Oil Degradation

Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension chang...

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Detalles Bibliográficos
Autores principales: Liu, Mei, Xie, Shaorong, Ge, Ji, Xu, Zhensong, Wu, Zhizheng, Ru, Changhai, Luo, Jun, Sun, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4911549/
https://www.ncbi.nlm.nih.gov/pubmed/27312884
http://dx.doi.org/10.1038/srep27970

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4911549/
https://www.ncbi.nlm.nih.gov/pubmed/27312884
http://dx.doi.org/10.1038/srep27970

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