| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601938 | Food Chemistry | 2013 | 4 Pages |
Abstract
⺠Extra virgin olive, sunflower and virgin linseed oils were submitted to frying temperature. ⺠The degradation of their acyl groups was monitored over time by 1H NMR. ⺠The percentage in weight of polar compounds (PC%) was also monitored over time. ⺠PC% and molar percentage of acyl groups are closely related. ⺠The equation that represents these relationships has predictive value.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maria D. Guillén, Patricia S. Uriarte,