The Formation of 3-Monochloropropanediol Esters and Glycidyl Esters during Heat-Induced Processing Using an Olive-Based Edible Oil.

Foods · 2022 · PMC9777578 · PMID 36553815

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an increasing trendno p-value reported

Similarly, under the condition of intermittent deep-frying, 3-MCPDE showed a significant decline, while GE showed an increasing trend of [ 9 ].

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