Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods

Publication date: 15 January 2021Source: Food Chemistry, Volume 335Author(s): Pengjuan Li, Xinhao Yang, Wan Jun Lee, Furong Huang, Yong Wang, Ying Li
Source: Food Chemistry - Category: Food Science Source Type: research