Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures.

Hwang, Hong-Sik; Winkler-Moser, Jill K

Hwang, Hong-Sik; Winkler-Moser, Jill K.

Affiliation

Hwang HS; U.S. Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research, Peoria, Illinois, USA.
Winkler-Moser JK; U.S. Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research, Peoria, Illinois, USA.

J Food Sci ; 88(2): 717-731, 2023 Feb.

Article in En | MEDLINE | ID: mdl-36576154

Subject(s)
Key words

antioxidant; frying

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Oils / Antioxidants Language: En Journal: J Food Sci Year: 2023 Document type: Article Affiliation country: Estados Unidos Country of publication: Estados Unidos

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google