Quality evaluation of rapeseed oil in Chinese traditional stir‐frying

Canolol is a potential antioxidation ingredient in rapeseed oil. Rapeseed oil with two levels of canolol (528.9 vs. 250.5 mg/kg) was used for stir‐frying different foods (potatoes, tofu, and vegetables). Comprehensive evaluations indicated that the canolol content in high canolol rapeseed oil (HCR)...

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Detalles Bibliográficos
Autores principales: Zhou, Qi, Jia, Xiao, Deng, Qianchun, Chen, Hong, Tang, Hu, Huang, Fenghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848836/
https://www.ncbi.nlm.nih.gov/pubmed/31763022
http://dx.doi.org/10.1002/fsn3.1232

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848836/
https://www.ncbi.nlm.nih.gov/pubmed/31763022
http://dx.doi.org/10.1002/fsn3.1232

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