Novel Water-Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and <i>Trans</i> Fatty Acids in Fried Duck.

Foods · 2022 · PMC8909368 · PMID 35267259

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a slightly increasing trendno p-value reported

Both TFAs and HCAs had a slightly increasing trend with the increase in frying cycles.

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an increasing trendno p-value reported

The content of t C18:1 in the oil showed an increasing trend as the oil was repeatedly reused ( Table 1 ).

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