Suppressing thermo-induced peroxidation products in peroxidatively-susceptible frying oils by the employment of culinary oil blend formulations

Adam Le Gresley; Gilbert Ampem; Martin Grootveld; Declan Patrick Naughton

doi:10.1016/j.jfca.2023.105747

Suppressing thermo-induced peroxidation products in peroxidatively-susceptible frying oils by the employment of culinary oil blend formulations

Adam Le Gresley
, Gilbert Ampem
, Martin Grootveld
, Declan Patrick Naughton

Research output: Contribution to journal › Article › peer-review

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Original language	English
Article number	105747
Journal	Journal of Food Composition and Analysis
Volume	125
Early online date	13 Oct 2023
DOIs	https://doi.org/10.1016/j.jfca.2023.105747
Publication status	Published - 31 Jan 2024

Keywords

Agriculture, veterinary and food science

Access to Document

10.1016/j.jfca.2023.105747

Le Gresley-A-54544-AAMAccepted author manuscript, 2.96 MBLicence: CC BY-NC-ND

https://doi.org/10.1016/j.jfca.2023.105747

Cite this

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title = "Suppressing thermo-induced peroxidation products in peroxidatively-susceptible frying oils by the employment of culinary oil blend formulations",

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AU - Le Gresley, Adam

AU - Ampem, Gilbert

AU - Grootveld, Martin

AU - Naughton, Declan Patrick

PY - 2024/1/31

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