Effect of deep-fried oil consumption on lipid profile in rats
Background: Deep-frying is a common practice in food preparation. High temperature deep-frying can alter the physicochemical properties of food ingredients, which may, in turn, affect the lipid profile of consumers. Changes in lipid profile are known to be associated with various diseases, such as c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-09-01
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| Series: | Scientific African |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227622002010 |