Chemical reactions involved in deep-fat frying of foods: VIII. Characterization of nonvolatile decomposition products of triolein.

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作者信息

Paulose M M, Chang S S

出版信息

J Am Oil Chem Soc. 1978 Apr;55(4):375-80. doi: 10.1007/BF02911894.

DOI:10.1007/BF02911894

PMID:659779

Abstract

摘要

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本文引用的文献

THE ANALYSIS OF OILS AND FATS BY GAS CHROMATOGRAPHY.气相色谱法分析油脂

J Chromatogr. 1965 Feb;17:230-7. doi: 10.1016/s0021-9673(00)99862-5.

The chemical and biological properties of heated and oxidized fats.加热和氧化脂肪的化学及生物学特性。

Adv Lipid Res. 1969;7:245-330. doi: 10.1016/b978-0-12-024907-7.50012-9.

Chemical reactions involved in deep fat frying of foods. VI. Characterization of nonvolatile decomposition products of trilinolein.

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