↓ Skip to main content

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

Overview of attention for article published in Food Chemistry, September 2016
Altmetric Badge

Mentioned by

patent
1 patent
wikipedia
1 Wikipedia page

Citations

dimensions_citation
74 Dimensions

Readers on

mendeley
111 Mendeley