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Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: Fast food restaurant conditions.
Li, Xu; Xing, Changming; Wang, Zhisheng; Chen, Zike; Sun, Wenxing; Xie, Dan; Xu, Guangfei; Wang, Xingguo.
Afiliação
  • Li X; Department of Nutrition and Food Hygiene, School of Public Health, Nantong University, 9 Seyuan Road, Nantong 226019, Jiangsu, China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
  • Xing C; Department of Nutrition and Food Hygiene, School of Public Health, Nantong University, 9 Seyuan Road, Nantong 226019, Jiangsu, China.
  • Wang Z; Department of Nutrition and Food Hygiene, School of Public Health, Nantong University, 9 Seyuan Road, Nantong 226019, Jiangsu, China.
  • Chen Z; School of Medicine, Nantong University, 19 Qixiu Road, Nantong 226001, Jiangsu, China.
  • Sun W; Department of Nutrition and Food Hygiene, School of Public Health, Nantong University, 9 Seyuan Road, Nantong 226019, Jiangsu, China.
  • Xie D; College of Biology and Food Engineering, Anhui Polytechnic University, Beijing Zhong Road, Wuhu 241000, Anhui, China.
  • Xu G; Department of Nutrition and Food Hygiene, School of Public Health, Nantong University, 9 Seyuan Road, Nantong 226019, Jiangsu, China. Electronic address: xugf@ntu.edu.cn.
  • Wang X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China. Electronic address: wangxg1002@gmail.com.
Food Chem ; 405(Pt B): 134945, 2023 Mar 30.
Article em En | MEDLINE | ID: mdl-36435116
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Restaurantes / Fast Foods Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Restaurantes / Fast Foods Idioma: En Ano de publicação: 2023 Tipo de documento: Article