Browsing HCMIU Thesis by Subject "culinary frying oils (CFOs) monounsaturated fatty acids"
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Utilizing Experimental Nmr, Detection And Structural Elucidation Of Lipid Oxidation Products From Culinary Oil Exposed To Discontinuous Thermal Degradation Processes In Fried Food From Vietnam
(2022-10)Continuous or frequent consumption of fried foods containing cytotoxic/mutagenic/genotoxic lipid oxidation products (LOPs), which are produced in thermally stressed, polyunsaturated fatty acid (PUFA)-rich culinary frying ...