Effect of Thermal Degradation during Frying on the Formation of Carcinogenic Compounds and Antioxidant Activity of Edible Oils

SSRN Electronic Journal 2026 Preprint Open access

Read full text
Authors: ali naserhojati, Mina Bazrafshan
DOI: 10.2139/ssrn.6156520
Cited by: 0

Fields of Study & Subjects

Edible Oils Quality and Analysis Potato Plant Research Antioxidant Activity and Oxidative Stress

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Language
EN
Document type
Preprint