Effects of frying on polar material and free fatty acids in soybean oils
Version of Record online: 16 JAN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 6, pages 1218–1223, June 2013
How to Cite
Wang, F., Jiang, L., Zhu, X. and Hou, J. (2013), Effects of frying on polar material and free fatty acids in soybean oils. International Journal of Food Science & Technology, 48: 1218–1223. doi: 10.1111/ijfs.12080
- Issue online: 8 MAY 2013
- Version of Record online: 16 JAN 2013
- Manuscript Accepted: 25 NOV 2012
- Manuscript Received: 16 FEB 2012
- National Science and Technology. Grant Number: 2012BAD34B04
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