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Use of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in preventing oxidation during fat frying of potato chips and baking of croissants

Crossref DOI link: https://doi.org/10.1007/s11694-018-9735-2

Published Online: 2018-01-31

Published Print: 2018-06

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

Authors

Lalas, Stavros

Athanasiadis, Vasilios https://orcid.org/0000-0002-8707-8809
Katsoulis, Kostas

Karageorgou, Ioanna

Bozinou, Eleni

Dourtoglou, Vassilis G.
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Article History

Received: 11 July 2017

Accepted: 27 January 2018

First Online: 31 January 2018

Compliance with ethical standards

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: The authors declare no conflict of interest.