Detection of the changes in fatty acid composition and physicochemical properties in selected edible oils heated at different degrees of time

Food chemistry advances Pub Date : 2024-06-01 DOI:10.1016/j.focha.2024.100716

B. Khaled, Mrityunjoy Biswas, Adda Ann Sina, Asraful Alam, Md Abdul Alim, Md. Emran Hossain, Md Nazmus Saqib, Md. Suman Rana, Sumia Rahman Sweet

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检测经不同时间加热的部分食用油中脂肪酸组成和理化性质的变化

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology

CiteScore

1.90

自引率

0.00%

发文量

审稿时长

99 days