Losses of natural antioxidants and vitamins during deep-fat frying.
Boskou
Dimitrios
D
School of Chemistry, Aristotle University, Thessaloniki, Greece. boskou@chem.auth.gr
D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry; D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*; D024505:Tocopherols / Q000032:analysis / Q000737:chemistry; D014815:Vitamins / Q000032:analysis* / Q000737:chemistry
D000975:Antioxidants; D010636:Phenols; D010938:Plant Oils; D014815:Vitamins; D024505:Tocopherols