Assessment of the effects of different frying oils and red beet peel powder on acrylamide formation, lipid oxidation, and quality characteristics of meatballs.

Savaş A

DOI: 10.3389/fnut.2026.1930556
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1930556,
  title = {Assessment of the effects of different frying oils and red beet peel powder on acrylamide formation, lipid oxidation, and quality characteristics of meatballs.},
  author = {Savaş A},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1930556},
  url = {https://doi.org/10.3389/fnut.2026.1930556}
}

RIS

TY  - JOUR
TI  - Assessment of the effects of different frying oils and red beet peel powder on acrylamide formation, lipid oxidation, and quality characteristics of meatballs.
AU  - Savaş A
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1930556
UR  - https://doi.org/10.3389/fnut.2026.1930556
ER  -

APA

A, S. (2026). Assessment of the effects of different frying oils and red beet peel powder on acrylamide formation, lipid oxidation, and quality characteristics of meatballs.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1930556

Source records

pubmed · retrieved 2026-11-10T09:29:12.693Z