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Journal: Foods, 2021
Volume: 10
Number: 2481

Article: Comparative 1H 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
Authors: by Angela I. Wann, Benita C. Percival, Katy Woodason, Miles Gibson, Siâny Vincent and Martin Grootveld
Link: https://www.mdpi.com/2304-8158/10/10/2481

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