Wong, Y. H., Muhamad, H., Abas, F., Lai, O. M., Nyam, K. L., & Tan, C. P. (2017). Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.

Submitted by ucsihq_chinese on Thu, 2017-10-05 11:50

Research Department:

Centre of Excellence for Research, Value Innovation and Entrepreneurship (CERVIE)

Research type:

Staff

Research Campus:

吉隆坡校区

Research URL:

https://www.sciencedirect.com/science/article/pii/S0308814616315254

Research Author APA format:

Wong, Y. H., Muhamad, H., Abas, F., Lai, O. M., Nyam, K. L., & Tan, C. P. (2017). Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips. Food Chemistry, 219, 126-130.

Research Year:

2017