Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures

Welsh onion (Allium fistulosum L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different temperatures (140, 165, and 190 °C) and types of the vegetable frying oil (soybean, corn, canola, and palm oils) on the formati...

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Detalles Bibliográficos
Autores principales: Kim, Hye-Min, Park, Min-Kyung, Mun, Soo-Jeong, Jung, Mun-Yhung, Lee, Sang-Mi, Kim, Young-Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100245/
https://www.ncbi.nlm.nih.gov/pubmed/35564059
http://dx.doi.org/10.3390/foods11091335

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100245/
https://www.ncbi.nlm.nih.gov/pubmed/35564059
http://dx.doi.org/10.3390/foods11091335

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