Short-Term in Vivo Digestibility of Triglyceride Polymers, Dimers, and Monomers of Thermoxidized Palm Olein Used in Deep-Frying

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 12, 1998, Pages 5188-5193

  Jose Gonzalez Munoz M ^a   Bastida, Sara ^b   Sánchez Muniz, Francisco J ^b  

^a UNIVERSITY OF ALCALÁ   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Column chromatography; Deep frying; Digestibility; HPSEC; In vivo; Oxidized triglycerides; Palm olein; Polymers; Rats

Indexed keywords

RATTUS NORVEGICUS; SOLANUM TUBEROSUM;

EID: 0000382822     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980598i     Document Type: Article

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