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Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries

Published Online: 2024-01-17

Published Print: 2024-07

Authors

Chu, Mingi

Noh, Eunjeong

Lee, Kwang-Geun https://orcid.org/0000-0001-9389-7547
Funding

Funding for this research was provided by:

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (322024-5)
License Information

Text and Data Mining valid from 2024-01-17

Version of Record valid from 2024-01-17
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Article History

Received: 21 July 2023

Revised: 11 November 2023

Accepted: 27 November 2023

First Online: 17 January 2024

Declarations

:

: The authors declare that they have no competing interests.

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