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  • Trans-hydroxy, trans-epoxy and erythro-dihydroxy fatty acids increase during…

Trans-hydroxy, trans-epoxy and erythro-dihydroxy fatty acids increase during deep-frying

Koch, Elisabeth; Löwen, Ariane;
GND
1237374146
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Nikolay, Sharline;
GND
1075153786
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Germany
Willenberg, Ina; Schebb, Nils Helge

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Published in:
Journal of Agricultural and Food Chemistry
Vol. 71, (2023), H. 19 p. 7508-7513
Volume:
71, (2023)
No.:
19
Date Issued:
04.05.2023
DOI:
10.1021/acs.jafc.3c00964
Language:
English
Type of Resource:
Text
Publisher:
American Chemical Society (ACS)
DDC subject of DNB:
660 Chemical engineering
URL:
https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c00964
Institution:
Max Rubner-Institut, Department of Safety and Quality of Cereals
Physical Location:
W3282

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