𝔖 Bobbio Scriptorium
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Interaction of cellulase with three phenolic acids

✍ Scribed by Tian, Ye; Jiang, Yue; Ou, Shiyi

Book ID
123447466
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
505 KB
Volume
138
Category
Article
ISSN
0308-8146

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## Abstract The ability of selected phenolic acids to improve the frying performance of canola oil was evaluated in a frying test. The frying performance of the oil was assessed by analysis of total polar components (TPC), level of 4‐hydroxynonenal (HNE), and the rate of formation of volatile carbo