Effects of tea polyphenols and tertiary butylhydroquinone on quality of palm oils and losses of endogenous vitamin E during batch frying and oxidative stability of fried instant noodles.

Food Chem X · 2023 · PMC10740063 · PMID 38144856

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a decreasing trendno p-value reported

Within the first 6 h of frying, the PVs of palm oils with TP presented a decreasing trend with the amount of TP increasing from 50 to 200 mg/kg, and was less than that of both negative and positive control.

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