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Degradation of Edible Oil During Deep‐Frying Process by Electron Spin Resonance Spectroscopy and Physicochemical Appreciation |
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| Authors: | Ying Liu Yuanpeng Wang Peirang Cao Yuanfa Liu |
| Affiliation: | State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, People's Republic of China |
| Abstract: | |
| Keywords: | electron spin resonance free radical frying oil lipid oxidation |