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Comparative 1H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils.
Wann AI, Percival BC, Woodason K, Gibson M, Vincent S, Grootveld M. Wann AI, et al. Among authors: woodason k. Foods. 2021 Oct 17;10(10):2481. doi: 10.3390/foods10102481. Foods. 2021. PMID: 34681530 Free PMC article.