Work

Effects of Potato Processing and Frying on Oxylipin Concentrations

Year: 2021

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.1c00139

Authors: Zhichao Zhang, Marie Hennebelle, Shiva Emami, Ameer Y. Taha

Institution: University of California, Davis

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Institute of Food and Agriculture

Award: G7521125914

OpenAlex ID: W3196443688

FWCI: 0.649

Cites: 36

Cited by: 12

Related to: 10