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A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying

Wei Ping Quek; Yi Hui Ong; Michelle Khai Khun Yap; Yee Ying Lee; Nur Azwani Ab Karim; Eng-Seng Chan
Food Control · Vol. 150 · pp. 109737 · 2023
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Abstract

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Bibliographic Information

JournalFood Control
PublisherElsevier
Publication Date2023-08-01
Publication Year2023
Volume150
Pages109737
Document TypeJournal Article
eISSN0956-7135
DOI10.1016/j.foodcont.2023.109737
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1990-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09567135
Publisher PageOpen Publisher Page
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