Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 microm) on poly...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian Network for Scientific Information
2007
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/4953/1/DR_PJBS.pdf |