Determination of Effect of Some Parameters on Formation of 2-monochloropropanediol, 3-monochloropropanediol and Glycidyl Esters in the Frying Process with Sunflower Oil, by Using Central Composite Design
Publication date: Available online 14 October 2020Source: Journal of Food Composition and AnalysisAuthor(s): Oktay Kalkan, Mustafa Topkafa, Hüseyin Kara
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research
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