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Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil

Crossref DOI link: https://doi.org/10.1007/s10068-024-01615-y

Published Online: 2024-06-24

Published Print: 2024-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Choi, Yejin

Lee, Dohyoung

Yim, Jonggab

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)

Korea Institute of Marine Science and Technology promotion (RS-2023-00240358)
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Text and Data Mining valid from 2024-06-24

Version of Record valid from 2024-06-24
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Article History

Received: 29 December 2023

Revised: 4 May 2024

Accepted: 20 May 2024

First Online: 24 June 2024

Declarations

:

: The authors declare that they have no conflict of interest.

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