Depolymerization and oxidation events in used frying oils under conditions simulating gastric digestion
This article belongs to the Special Issue Edible Oils: Composition, Processing and Nutritional Properties.
| Authors: | , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2025 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/385714 |
| Online Access: | http://hdl.handle.net/10261/385714 |
| Access Level: | Open access |
| Keyword: | Depolymerization Lipid oxidation Frying In vitro gastric digestion Polymers |
| Summary: | This article belongs to the Special Issue Edible Oils: Composition, Processing and Nutritional Properties. |
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