Work

Effect of frying conditions on fatty acid profile and total polar materials via viscosity

Year: 2015

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2015.07.007

Authors: Xu Li, Xiaojing Wu, Ruijie Liu, Qingzhe Jin, Xingguo Wang

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Cargill, National Natural Science Foundation of China, Natural Science Foundation of Jiangsu Province

Awards: G2618470859, G4547208116

OpenAlex ID: W2250900644

FWCI: 1.499

Cites: 19

Cited by: 51

Related to: 10