共 50 条
- [36] ANTIOXIDANT EFFECTS OF TOCOPHEROLS ON PALM OIL BY FRYING TESTS JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1987, 34 (11): : 714 - 719
- [39] Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil European Food Research and Technology, 2017, 243 : 1219 - 1227
- [40] The Effect of Waxes on Rapeseed Oil Quality and Acrylamide Development in Potato Fries during Deep-Frying APPLIED SCIENCES-BASEL, 2024, 14 (17):