The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives

Author:

Chen Jia,Zhang Lingyan,Li Yonglin,Zhang Na,Gao Yuan,Yu Xiuzhu

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference86 articles.

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3. Boskou, G., & Andrikopoulos, N. K. (2011). Food hazards associated with frying. In D. Boskou, & I. Elmadfa (Eds.), Frying of food: oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures (pp. 266-310). Boca Raton: CRC publishing.

4. Electrospray ionization MS of high M.W. TAG oligomers;Byrdwell;Journal of the American Oil Chemists' Society,2004

5. Influence of the different oils used in dough formulation on the lipid fraction of taralli;Caponio;Journal of Food Science,2011

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