Frying stability of canola oil supplemented with ultrasound-assisted extraction of <i>Teucrium polium</i>.

Food Sci Nutr · 2020 · PMC7020264 · PMID 32148824

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a decreasing trendno p-value reported

During the frying process of the canola oil, the CV increased until 15 hr for all of the samples, and then, a decreasing trend was observed.

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