Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures.

Kim, Hye-Min; Park, Min-Kyung; Mun, Soo-Jeong; Jung, Mun-Yhung; Lee, Sang-Mi; Kim, Young-Suk

Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures.

Kim, Hye-Min; Park, Min-Kyung; Mun, Soo-Jeong; Jung, Mun-Yhung; Lee, Sang-Mi; Kim, Young-Suk.

Afiliación

Kim HM; Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Korea.
Park MK; Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Korea.
Mun SJ; Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Korea.
Jung MY; School of Food Science, Woosuk University, Samrea-up, Wanju-Kun 55338, Korea.
Lee SM; Department of Food and Nutrition, Inha University, Incheon 22212, Korea.
Kim YS; Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, Korea.

Foods ; 11(9)2022 May 04.

Article en En | MEDLINE | ID: mdl-35564059