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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...
Autores principales: | Lee, Jookyeong, Boo, Changguk, Hong, Seong-jun, Shin, Eui-Cheol |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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