Degradation of linoleic acid during potato frying.
D000975:Antioxidants; D002849:Chromatography, Gas; D003296:Cooking; D003369:Cottonseed Oil; D004041:Dietary Fats / Q000032:analysis; D005224:Fats, Unsaturated; D005228:Fatty Acids, Essential; D006358:Hot Temperature; D008041:Linoleic Acids / Q000032:analysis; D009821:Oils; D013997:Time Factors; D014675:Vegetables; D003313:Zea mays
D000975:Antioxidants; D003369:Cottonseed Oil; D004041:Dietary Fats; D005224:Fats, Unsaturated; D005228:Fatty Acids, Essential; D008041:Linoleic Acids; D009821:Oils