Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying
Year of publication
2019
Authors
Salvatore Multari, Alexis Marsol-Vall, Paulina Heponiemi, Jukka-Pekka Suomela, Baoru Yang
Organizations and authors
Publication type
Publication format
Article
Parent publication type
Journal
Article type
Original article
Audience
ScientificPeer-reviewed
Peer-ReviewedMINEDU's publication type classification code
A1 Journal article (refereed), original researchPublication channel information
Journal/Series
Publisher
Volume
122
Pages
318-329
ISSN
Publication forum
Publication forum level
1
Open access
Open access in the publisher’s service
No
Self-archived
Yes
Other information
Fields of science
Biochemistry, cell and molecular biology
Identified topic
[object Object]
Publication country
United Kingdom
Internationality of the publisher
International
Language
English
International co-publication
No
Co-publication with a company
No
DOI
10.1016/j.foodres.2019.04.026
The publication is included in the Ministry of Education and Culture’s Publication data collection
Yes