Frying temperatures and minor constituents of oils and fats
Two important classes of minor constituents of oils and fats are tocopherols and sterols. Both these classes are biologically active and they also affect the stability and performance of an oil at elevated temperatures. Tocopherols are phenolic antioxidants that react with free radicals and their co...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1998-08-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/734 |