The characteristics and analysis of polar compounds in deep-frying oil: a mini review
Deep frying is one of the most popular culinary processes, which induces oils generating a large number of polar compounds (PC) with complex structure, resulting in the difficulty of isolation and identification. In this review, we aimed to discuss the components of PC and then summary highly select...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Springer
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/103475/ https://link.springer.com/article/10.1007/s12161-022-02335-x |
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| Institution: | Universiti Putra Malaysia |
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