Evaluation of quality deterioration and volatile organic compounds formation in deep-fat frying of various oils using GC-IMS and kinetic modeling.
- DOI
- 10.1016/j.foodres.2026.119790
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119790,
title = {Evaluation of quality deterioration and volatile organic compounds formation in deep-fat frying of various oils using GC-IMS and kinetic modeling.},
author = {Wang Z and Liu R and Liu Y and Zhao S},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119790},
url = {https://doi.org/10.1016/j.foodres.2026.119790}
}RIS
TY - JOUR TI - Evaluation of quality deterioration and volatile organic compounds formation in deep-fat frying of various oils using GC-IMS and kinetic modeling. AU - Wang Z AU - Liu R AU - Liu Y AU - Zhao S PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119790 UR - https://doi.org/10.1016/j.foodres.2026.119790 ER -
APA
Z, W., R, L., Y, L., & S, Z. (2026). Evaluation of quality deterioration and volatile organic compounds formation in deep-fat frying of various oils using GC-IMS and kinetic modeling.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119790
Source records
- pubmed · retrieved 2026-09-26T11:31:09.256Z