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Comparative (1)H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils

Soybean oil is the second most exported oil from the United States and South America, and is widely marketed as a cooking oil product containing numerous health benefits for human consumers. However, culinary oils with high polyunsaturated fatty acid (PUFA) contents, are known to produce high quanti...

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Detalles Bibliográficos
Autores principales:	Wann, Angela I., Percival, Benita C., Woodason, Katy, Gibson, Miles, Vincent, Siâny, Grootveld, Martin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535530/ https://www.ncbi.nlm.nih.gov/pubmed/34681530 http://dx.doi.org/10.3390/foods10102481

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