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Quality Change in Camellia Oil during Intermittent Frying

Camellia oil with a high oleic acid content is widely used for frying. To comprehensively describe the quality change in camellia oil during frying, the changes in composition, deterioration indicators, and volatile profiles were investigated. The results showed that tocopherols mainly degraded in t...

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Detalles Bibliográficos
Autores principales:	Liu, Xiaofang, Wang, Shuo, Yu, Yong, Zhang, Xu, Chen, Jieyu, Zhang, Han
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777539/ https://www.ncbi.nlm.nih.gov/pubmed/36553789 http://dx.doi.org/10.3390/foods11244047

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