Effects of temperature and water content on the formation of 3-chloropropane-1,2-diol fatty acid esters in palm oil under conditions simulating deep fat frying

✍ Scribed by Zhou, Hongru; Jin, Qingzhe; Wang, Xingguo; Xu, Xuebing

• Book ID: 121547295
• Publisher: Springer
• Year: 2013
• Tongue: English
• Weight: 642 KB
• Volume: 238
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-013-2126-3