Why frying soybean oil makes more toxic smoke than olive oil
Original Title
Comparative 1H 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
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Data sources we collected to analyse this study.
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Data Sources
Data sources we collected to analyse this study.
Full Text
PDF
Crossref
PubMed
Classification
Summary
Quality Score
Content
Study Identifiers & Links
Publication
Journal
Foods
Year
2021
Authors
A. Wann, B. Percival, Katy Woodason, Miles Gibson, Siâny Vincent, M. Grootveld
Open Access
23 citations