Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat.

Foods · 2026 · PMC12939527 · PMID 41750963

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In contrast, MCPDE levels in CNO exhibited an increasing trend during the early stage of frying, with 2-MCPDE reaching a maximum at 16 h (341 μg/kg) and 3-MCPDE peaking at 24 h (759 μg/kg).

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