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Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics
ABSTRACT: Oil blending is often used to enhance the properties of vegetable oils. The admixture of a more thermally stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of vegetable oils used in frying is presented in this paper. In this method, ul...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Vienna
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5541118/ https://www.ncbi.nlm.nih.gov/pubmed/28824202 http://dx.doi.org/10.1007/s00706-017-1968-y |