Work

High‐Temperature Natural Antioxidant Improves Soy Oil for Frying

Year: 2009

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1750-3841.2009.01249.x

Authors: Kathleen Warner, Marta Meta Gehring

Institutions: Agricultural Research Service, United States Department of Agriculture, National Center for Agricultural Utilization Research

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2004674354

FWCI: 1.057

Cites: 21

Cited by: 22

Related to: 10