Trans-Hydroxy, Trans-Epoxy, and Erythro-dihydroxy Fatty Acids Increase during Deep-Frying

Autor:	Elisabeth Koch, Ariane Löwen, Sharline Nikolay, Ina Willenberg, Nils Helge Schebb
Rok vydání:	2023
Předmět:	General Chemistry General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 71:7508-7513
ISSN:	1520-5118 0021-8561
DOI:	10.1021/acs.jafc.3c00964
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::344a63f08f38bd68fa009d7ae2f032c2 https://doi.org/10.1021/acs.jafc.3c00964 Zobrazit plný text záznamu