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- W2364773742 abstract "In present investigation,the effects of frying conditions on trans fatty acids in refined Swida wilsoniana fruit oil were studied by using a simplified heating temperature and heating time frying model and a complicate model of frying chicken and twisted dough sticks.The results showed that the trans fatty acids content increased significantly as the heating temperature increased,and the effects of heating time were more relaxed.When the heating temperature increased to 270℃,the total trans fatty acids content raised to 1.77%.During the frying of chicken and twisted dough sticks,the change of trans fatty acids was complicated,and its total content changed a little,but the type changed a lot." @default.
- W2364773742 created "2016-06-24" @default.
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- W2364773742 date "2010-01-01" @default.
- W2364773742 modified "2023-09-28" @default.
- W2364773742 title "Effect of frying conditions on trans fatty acids in refined Swida wilsoniana fruit oil" @default.
- W2364773742 hasPublicationYear "2010" @default.
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