title: Cooking oil absorption by foods during Chinese stir-frying: implications for estimating dietary fat intake.
authors.affiliation: Institute of Biomedical Sciences, Academia Sinica, Taipei, Taiwan, Republic of China.
authors.forename: W H
authors.initials: WH
authors.lastname: Pan
authors.forename: H L
authors.initials: HL
authors.lastname: Wang
authors.forename: S C
authors.initials: SC
authors.lastname: Chang
authors.forename: M L
authors.initials: ML
authors.lastname: Chen
mesh_terms: D000042:Absorption; D003296:Cooking; D004041:Dietary Fats / Q000008:administration & dosage*; D004531:Eggs; D007887:Fabaceae / Q000378:metabolism; D006801:Humans; D008460:Meat; D010946:Plants, Medicinal; D013024:Soybean Oil / Q000008:administration & dosage* / Q000378:metabolism; D013624:Taiwan; D014675:Vegetables / Q000378:metabolism
chemical_list: D004041:Dietary Fats; D013024:Soybean Oil