Frying of Food —— Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

----- 油炸食品：氧化、营养和非营养抗氧化剂、生物活性化合物和高温 第2版

ISBN: 9781439806821 出版年：2016 页码：322 CRC Press

Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nu