Study on quality changes of Idesia polycarpa oil during high-temperature cooking
Idesia polycarpa oil, an emerging woody oil rich in linoleic acid (>82%), remains understudied for its high-temperature stability despite its nutritional promise. This study aimed to evaluate the high-temperature cooking performance of I. polycarpa oil. Deep-frying, pan-frying, and stir-frying ex...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2486221 |
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