Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Elect...

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Detalles Bibliográficos
Autores principales: Lee, Jookyeong, Boo, Changguk, Hong, Seong-jun, Shin, Eui-Cheol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146517/
https://www.ncbi.nlm.nih.gov/pubmed/33946677
http://dx.doi.org/10.3390/foods10050972

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146517/
https://www.ncbi.nlm.nih.gov/pubmed/33946677
http://dx.doi.org/10.3390/foods10050972

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