Chemical reactions involved in the deep-fat frying of foods. VII. Identification of volatile decomposition products of trilinolein.
D055598:Chemical Phenomena; D002621:Chemistry; D003296:Cooking; D006358:Hot Temperature; D008041:Linoleic Acids; D014280:Triglycerides; D014835:Volatilization
D008041:Linoleic Acids; D014280:Triglycerides; C009564:trilinolein