ScholarLens Back to search
2017•Food Science and BiotechnologyOpen access

Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips

Ki Seon Yu, Hyunnho Cho, Keum Taek Hwang

Open full text 41 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 41 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Chemistry, Food science, Deep frying, DPPH, Conjugated diene, Polyunsaturated fatty acid, Olive oil, Fatty acid

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips — Research Paper | ScholarLens