Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying

Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO during frying was investigated. During frying, HCP si...

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Detalles Bibliográficos
Autores principales: Cao, Lili, Jia, Pengpeng, Liu, Haotian, Kang, Shengmei, Jiang, Shaotong, Pang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957321/
https://www.ncbi.nlm.nih.gov/pubmed/36832902
http://dx.doi.org/10.3390/foods12040827

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957321/
https://www.ncbi.nlm.nih.gov/pubmed/36832902
http://dx.doi.org/10.3390/foods12040827

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