Phytosterol and tocopherol changes in modified canola oils during frying and storage of fried products
The oxidative stability of phytosterols and tocopherols was investigated in this study by 1) heating phytosterol standards; 2) frying potato chips in canola oils and storing the fried products and 3) heating canola oils at frying temperatures to simulate frying. Pure B-sitosterol, campesterol and s...
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2012
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| Online Access: | http://hdl.handle.net/1993/7392 |