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Commentary: Iconoclastic Reflections on the 'Safety' of Polyunsaturated Fatty Acid-Rich Culinary Frying Oils: Some Cautions regarding the Laboratory Analysis and Dietary Ingestion of Lipid Oxidation Product Toxins.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 5, p. 2351, doi. 10.3390/app11052351
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Comparative 1 H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2481, doi. 10.3390/foods10102481
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- Article