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Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process

Jia Chen; Lingyan Zhang; Xingfeng Guo; Jie Qiang; Yongsheng Cao; Siyu Zhang; Xiuzhu Yu
Food Chemistry · Vol. 464 · pp. 141783 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-02-01
Publication Year2025
Volume464
Pages141783
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.141783
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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