Why some cooking oils get more toxic when fried
Original Title
Low-Field Benchtop NMR Spectroscopy for Quantification of Aldehydic Lipid Oxidation Products in Culinary Oils during Shallow Frying Episodes
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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
2023
Authors
Miles Gibson, B. Percival, Mark Edgar, M. Grootveld
Open Access
12 citations