Changes of headspace volatile constituents of palm olein and selected oils after frying French fries

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Changes of headspace volatile constituents of palm olein and selected oils after frying French fries

Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 microm) on poly...

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Bibliographic Details
Main Authors:	Omar, Muhammad Nor, Muhd Nor, Nor Nazuha, Idris, Nor Aini
Format:	Article
Language:	English
Published:	Asian Network for Scientific Information 2007
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/4953/ http://irep.iium.edu.my/4953/1/DR_PJBS.pdf

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