ben Hammouda I, Freitas F, Ammar S, Da Silva MG, Bouaziz M. Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis.
J Chromatogr B Analyt Technol Biomed Life Sci 2017;
1068-1069:322-334. [DOI:
10.1016/j.jchromb.2017.10.063]
[Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 10/21/2017] [Accepted: 10/31/2017] [Indexed: 10/18/2022]