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Formation and Evolution of Monoepoxy Fatty Acids in Thermoxidized Olive and Sunflower Oils and Quantitation in Used Frying Oils from Restaurants and Fried-Food Outlets

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第一作者： Joaquin Velasco

作者： Joaquin Velasco ^[1] ; Susana Marmesat ; Olivier Bordeaux ; Gloria Marquez-Ruiz

作者单位： Institute de la Grasa (CSIC),Avenida Padre Garcia Tejero 4,41012 Sevilla,Spain ^[1]

关键词 Epoxides monoepoxy fatty acid methyl esters olive oil sunflower oil thermoxidation used frying oils

发布时间 2013-11-20

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Journal of Agricultural and Food Chemistry

2004年52卷14期

4438-4443页

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Journal of Agricultural and Food Chemistry

2004年52卷14期

4438-4443页

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Formation and Evolution of Monoepoxy Fatty Acids in Thermoxidized Olive and Sunflower Oils and Quantitation in Used Frying Oils from Restaurants and Fried-Food Outlets

Journal of Agricultural and Food Chemistry

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Journal of Agricultural and Food Chemistry

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Formation and Evolution of Monoepoxy Fatty Acids in Thermoxidized Olive and Sunflower Oils and Quantitation in Used Frying Oils from Restaurants and Fried-Food Outlets

Journal of Agricultural and Food Chemistry

相似文献

同项目论文

Journal of Agricultural and Food Chemistry

相关期刊

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