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Effect of free fatty acids with different chain lengths and unsaturation degrees on hazardous compounds in canola oil cooking fumes

Yaping Lv; Zhan Ye; Zuqing Zhang; Yuanfa Liu
Food Chemistry · Vol. 500 · pp. 147400 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-01-01
Publication Year2026
Volume500
Pages147400
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147400
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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