Effects of Deep-Fat Frying Methods and Foodstuffs on Contents of 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters in Frying Peanut Oil
LIU Yulan1, LIU Hailan1, HUANG Huina1, MA Yuxiang1, AN Jun2, WANG Manyi3
1. School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2. COFCO Fortune Food Sales & Distribution Co. Ltd., Beijing 100020, China; 3. COFCO Nutrition & Health Research Institute Co. Ltd., Beijing 102209, China
LIU Yulan, LIU Hailan, HUANG Huina, MA Yuxiang, AN Jun, WANG Manyi. Effects of Deep-Fat Frying Methods and Foodstuffs on Contents of 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters in Frying Peanut Oil[J]. FOOD SCIENCE, 2019, 40(11): 42-48.