Enhancing Repeated Frying Stability of Soybean Oil by Blending With Beef Tallow.

Zhang X, Wang Q, Yu M, Xiang Q, Xu M, Liu P

DOI: 10.1111/1750-3841.71473
Published: 2026 Sep
Container: Journal of food science
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71473,
  title = {Enhancing Repeated Frying Stability of Soybean Oil by Blending With Beef Tallow.},
  author = {Zhang X and Wang Q and Yu M and Xiang Q and Xu M and Liu P},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71473},
  url = {https://doi.org/10.1111/1750-3841.71473}
}

RIS

TY  - JOUR
TI  - Enhancing Repeated Frying Stability of Soybean Oil by Blending With Beef Tallow.
AU  - Zhang X
AU  - Wang Q
AU  - Yu M
AU  - Xiang Q
AU  - Xu M
AU  - Liu P
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71473
UR  - https://doi.org/10.1111/1750-3841.71473
ER  -

APA

X, Z., Q, W., M, Y., Q, X., M, X., & P, L. (2026). Enhancing Repeated Frying Stability of Soybean Oil by Blending With Beef Tallow.. Journal of food science. https://doi.org/10.1111/1750-3841.71473

Source records

pubmed · retrieved 2026-09-25T20:17:00.818Z
europe-pmc · retrieved 2026-09-25T20:17:00.833Z