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Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion
In this study, the physiochemical properties of corn oil and its oxidative stability in an O/W emulsion were studied following short‐term (120 min) deep‐frying of chicken wing. The results showed that the levels of polyunsaturated fatty acids in corn oil decreased after frying. Furthermore, total po...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977436/ https://www.ncbi.nlm.nih.gov/pubmed/31993190 http://dx.doi.org/10.1002/fsn3.1355 |