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Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes
- Andrikopoulos, N.K., Dedoussis, G.V.Z., Falirea, A., Kalogeropoulos, N., Hatzinikola, H.S.
- International journal of food sciences and nutrition 2002 v.53 no.4 pp. 351-363
- olive oil, sunflower oil, plant fats and oils, deep fat frying, frying, antioxidants, degradation, heat treatment, pH, peroxide value, chemical composition, phenolic compounds, triacylglycerols, lipid peroxidation, potatoes, vegetable shortening