Depolymerization and Oxidation Events in Used Frying Oils Under Conditions Simulating Gastric Digestion
The chemical modifications occurring to the multitude of compounds formed in oils during frying after ingestion and prior to absorption are still unknown. The objective of this work was to explore the depolymerization and oxidation events which may occur under simulated gastric conditions and obtain...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/6/925 |
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