Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers
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Ruiz-Méndez, M.-V.; Velasco, J.; Lastrucci, A.S.; Márquez-Ruiz, G. Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers. Foods 2024, 13, 2419. https://doi.org/10.3390/foods13152419
Ruiz-Méndez M-V, Velasco J, Lastrucci AS, Márquez-Ruiz G. Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers. Foods. 2024; 13(15):2419. https://doi.org/10.3390/foods13152419
Chicago/Turabian StyleRuiz-Méndez, María-Victoria, Joaquín Velasco, Adriana Salud Lastrucci, and Gloria Márquez-Ruiz. 2024. "Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers" Foods 13, no. 15: 2419. https://doi.org/10.3390/foods13152419