Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps.
Marasca, E
Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps. [electronic resource] - Food chemistry May 2016 - 81-6 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-7072
10.1016/j.foodchem.2015.11.136 doi
Fatty Acids, Nonesterified--analysis
Gas Chromatography-Mass Spectrometry
Lipids--chemistry
Nitrogen
Oxidation-Reduction
Plant Oils
Solanum tuberosum--chemistry
Sunflower Oil
Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps. [electronic resource] - Food chemistry May 2016 - 81-6 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-7072
10.1016/j.foodchem.2015.11.136 doi
Fatty Acids, Nonesterified--analysis
Gas Chromatography-Mass Spectrometry
Lipids--chemistry
Nitrogen
Oxidation-Reduction
Plant Oils
Solanum tuberosum--chemistry
Sunflower Oil