Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 microm) on poly...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Asian Network for Scientific Information
2007
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/4953/1/DR_PJBS.pdf http://irep.iium.edu.my/4953/ http://scialert.net/abstract/?doi=pjbs.2007.1044.1049 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Islam Antarabangsa Malaysia |
| Language: | English |
Be the first to leave a comment!