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May 1, 1984Journal of the Science of Food and Agriculture

Effect of heating at deep‐fat frying temperature on the sterol content of soya bean oil

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Authors

MGMehrdad GhavamiIslamic Azad University, TehranIMI. D. MortonUniversity of Port Harcourt

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Ghavami et al. (1984) studied this question.

synapsesocial.com/papers/6a89964c176d2ac34cfba8fehttps://doi.org/10.1002/jsfa.2740350514
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of plant sterols on the rate of deterioration of heated oils1976 · 56 citations
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  4. 4Sterol composition of 19 vegetable oils1973 · 310 citations
  5. 5Changes in the sterol composition of olive oil on heating1975 · 41 citations