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Discrimination of heating and frying vegetable oils based on UPLC/Q-TOF MSMS and chemometrics.
Li, Zixiang; Sun, Yongzhi; Dong, Feng; Yu, Qingli; Fan, Lina; Zhao, Jiali; Wang, Maoqing.
Affiliation
  • Li Z; National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin 150081 China.
  • Sun Y; National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin 150081 China.
  • Dong F; National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin 150081 China.
  • Yu Q; National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin 150081 China.
  • Fan L; National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin 150081 China.
  • Zhao J; National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin 150081 China.
  • Wang M; National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin 150081 China. Electronic address: wang_maoqing@hrbmu.edu.cn.
Food Res Int ; 140: 109874, 2021 02.
Article in En | MEDLINE | ID: mdl-33648192
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Full text: 1 Database: MEDLINE Main subject: Plant Oils / Heating Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2021 Type: Article
Fulltext
Add to My VHL
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PubMed Links
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Full text: 1 Database: MEDLINE Main subject: Plant Oils / Heating Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2021 Type: Article