Quality evaluation of rapeseed oil in Chinese traditional stir‐frying
Abstract Canolol is a potential antioxidation ingredient in rapeseed oil. Rapeseed oil with two levels of canolol (528.9 vs. 250.5 mg/kg) was used for stir‐frying different foods (potatoes, tofu, and vegetables). Comprehensive evaluations indicated that the canolol content in high canolol rapeseed o...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley
2019-11-01
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Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.1232 |