Plant phenolic extracts for the quality protection of frying oil during deep frying: Sources, effects, and mechanisms
Article in Grain & Oil Science and Technology (September 2023)
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A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying
Article in Food Control (August 2023)
Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study
Article in Heliyon (July 2023)