The effect of intermittent and continuous heating of soybean oil at frying temperature on the formation of 4-hydroxy-2-trans-nonenal and other α-, β-unsaturated hydroxyaldehydes

  • Seppanen
  • , A. Saari Csallany

Research output: Contribution to journal › Article › peer-review

59 Scopus citations

Fingerprint

Dive into the research topics of 'The effect of intermittent and continuous heating of soybean oil at frying temperature on the formation of 4-hydroxy-2-trans-nonenal and other α-, β-unsaturated hydroxyaldehydes'. Together they form a unique fingerprint.

Keyphrases

Food Science