Keyword [Frying stability] Result: 1 - 5 | Page: 1 of 1 1.  Preparation Of Two Kinds Of Ferulic Acid Amides And The Evaluation Of Their Antioxidant Performance During Frying 2.  Study On The Frying Performance Of High Oleic Rapeseed Oil And Formula Oil 3.  Study Of RBO Frying Oil Based On The Thermal Stability 4.  Study On Effects Of Different Antioxidants On The Stability Of Frying Oil 5.  Comparing the frying stability of high oleic canola oil (Clearvalley 65) with the additions of rosemary extract and mixed tocopherols to the functions of cottonseed oil and Clearvalley 65 with TBHQ   <<First  <Prev  Next>  Last>>  Jump to

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