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A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analyses

机译：一种化学计量方法，以评估深油炸过程中棉籽油混合物的油炸稳定性：脂肪酸组成和生育酚分析

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Fatma Nur Arslan; Huseyin Kara; M. Younis Talpur; Syed Tufail Hussain Sherazi;
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1. A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analyses [J] . Arslan Fatma Nur, Kara Huseyin, Talpur M. Younis, International Journal of Food Properties . 2015,第9a12期

机译：评估棉籽油混合物油炸过程中油炸稳定性的化学计量方法：脂肪酸组成和生育酚分析
2. A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analyses [J] . Fatma Nur Arslan, Huseyin Kara, M. Younis Talpur, International journal of food properties . 2015,第12期

机译：评估棉籽油混合物油炸过程中油炸稳定性的化学计量方法：脂肪酸组成和生育酚分析
3. A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: I. Polar and Polymeric Compound Analyses [J] . Arslan Fatma Nur, Kara Huseyin, Ayyildiz Hamide Filiz, Journal of the American Oil Chemists' Society . 2013,第8期

机译：评估棉籽油混合物油炸过程中油炸稳定性的化学计量方法：I.极性和高分子化合物分析
4. Research on the Protective Effect of Tert-butyl hydroquinone and Butylated caffeic acid on Tocopherols under High Temperature Deep-frying [C] . Jiaojiao Liu, Hussain Pasdar, Qingqing Chen International Conference on Frontiers of Materials Synthesis and Processing . 2019

机译：叔丁基苯醌和丁基化咖啡酸对高温深煎炸酚醇对生育酚的保护作用研究
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. [D] . Nickels, Denise. 2005

机译：比较高油酸低芥酸菜籽油（Clearvalley 65）与迷迭香提取物和混合生育酚的添加对棉籽油和带有TBHQ的Clearvalley 65的煎炸稳定性。
6. Analysis of fatty acid profiles of free fatty acids generated in deep-frying process [O] . Naser Bazina, Jibin He 2018

机译：油炸过程中产生的游离脂肪酸的脂肪酸谱分析
7. Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend [O] . Michelle Ting Yun Yeo, Xinyan Bi, Christiani Jeyakumar Henry 2020

机译：薯片脂肪酸脂肪酸谱脂肪酸谱的影响：大豆油，油菜油及其1：1混合

A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analyses

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