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For: Merkle S, Giese E, Dietz N, Lösche K, Fritsche J. Development and technofunctional-sensory characterization of virtually TFA free deep-frying fats for artisan bakery products. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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1
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]
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