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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Physicochemical properties and oxidative stability of corn oil in infrared-based and hot air-circulating cookers

YoonHa Kim1, Mi-Ja Kim2, JaeHwan Lee1

  • 1Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do Republic of Korea.

Food Science and Biotechnology
|September 5, 2022
PubMed

Keywords:
Air fryerAldehydeCorn oilInfrared irradiationOxidative stability

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