(Q44011282)

28 November 2017

title

Chemical reactions involved in the deep-fat frying of foods. VII. Identification of volatile decomposition products of trilinolein (English)

1 reference

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23 July 2022

1 reference

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23 July 2022

author name string

J. A. Thompson

1

1 reference

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23 July 2022

W. A. May

2

1 reference

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23 July 2022

M. M. Paulose

3

1 reference

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23 July 2022

R. J. Peterson

4

1 reference

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23 July 2022

S. S. Chang

5

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23 July 2022

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=730976

23 July 2022

publication date

1 December 1978

1 reference

Journal of the American Oil Chemists' Society

28 November 2017

published in

1 reference

28 November 2017

volume

55

1 reference

28 November 2017

issue

12

1 reference

28 November 2017

page(s)

897-901

1 reference

https://scigraph.springernature.com/pub.10.1007/bf02671415

28 November 2017

exact match

0 references

cites work

The flavour volatiles of fats and fat-containing foods. II—a gas chromatographic investigation of volatile autoxidation products from sunflower oil

1 reference

12 December 2020

Analysis for geometrical and positional isomers of fatty acids in partially hydrogenated fats

1 reference

12 December 2020

Chemical reactions involved in deep fat frying of foods: VI. Characterization of nonvolatile decomposition products of trilinolein

1 reference

12 December 2020

Studies on the carcinogenic activity of protein-denaturing agents: hepatocarcinogenicity of dioxane.

1 reference

12 December 2020

Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions

1 reference

12 December 2020

Identifiers

DOI

10.1007/BF02671415

1 reference

28 November 2017

1 reference