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Frying characteristics of high‐oleic rapeseed blended oil: A comparative study.

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Title: Frying characteristics of high‐oleic rapeseed blended oil: A comparative study.
Authors: Han, Yubo1,2, Gao, Pan1,2, gaopan@163.com, Yang, Yong3, Zou, Man2, Zhong, Wu1,2, Yin, Jiaojiao1,2, Hu, Chuanrong2, He, Dongping1,2
Source: Journal of the American Oil Chemists' Society (JAOCS); Nov2024, Vol. 101 Issue 11, p1173-1182, 10p
Database: Applied Science & Technology Source
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  Availability: 0
Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 180736555
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1002/aocs.12773
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      – Code: eng
        Text: English
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        PageCount: 10
        StartPage: 1173
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      – TitleFull: Frying characteristics of high‐oleic rapeseed blended oil: A comparative study.
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      – PersonEntity:
          Name:
            NameFull: Han, Yubo
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            NameFull: Gao, Pan
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            NameFull: Yang, Yong
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            NameFull: Zou, Man
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            NameFull: Zhong, Wu
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            NameFull: Yin, Jiaojiao
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            NameFull: Hu, Chuanrong
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            NameFull: He, Dongping
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            – D: 01
              M: 11
              Text: Nov2024
              Type: published
              Y: 2024
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              Value: 101
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              Value: 11
          Titles:
            – TitleFull: Journal of the American Oil Chemists' Society (JAOCS)
              Type: main
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