TY  - GEN 
AU  - Pantalone, Sara
AU  - Verardo, Vito
AU  - Zafra Gómez, Alberto
AU  - Guerra Hernández, Eduardo Jesús
AU  - Cichelli, Angelo
AU  - D'Alessandro, Nicola
AU  - Gómez-Caravaca, Ana María
PY  - 2023
UR  - https://hdl.handle.net/10481/107521
AB  - The present study aimed to examine how different oils (extra virgin olive oil (EVOO), refined olive oil, high oleic sunflower oil (HOSO), and refined sunflower oil (RSO)) and intermittent deep-frying could influence the levels of glycidols (GD),...
LA  - eng
PB  - Elsevier
KW  - Deep-fried potato
KW  - Food process
KW  - Olive and sunflower oils
KW  - Acrylamide
KW  - Monochloropropanediols
KW  - Glycidols
TI  - Evaluation of the effects of intermittent frying in French fries and frying oil on monochloropropanediols, glycidols and acrylamide
DO  - https://doi.org/10.1016/j.foodcont.2023.109771
ER  -