MA Yuxiang, LU Qiyu. RESEARCH PROGRESS ON POLYCYLIC AROMATIC HYDROCARBONS IN EDBILE OILS DURING DEEP-FRYING PROCESS[J]. Journal of Henan University of Technology(Natural Science Edition), 2018, 39(4): 128-135.
    Citation: MA Yuxiang, LU Qiyu. RESEARCH PROGRESS ON POLYCYLIC AROMATIC HYDROCARBONS IN EDBILE OILS DURING DEEP-FRYING PROCESS[J]. Journal of Henan University of Technology(Natural Science Edition), 2018, 39(4): 128-135.
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    RESEARCH PROGRESS ON POLYCYLIC AROMATIC HYDROCARBONS IN EDBILE OILS DURING DEEP-FRYING PROCESS

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    • Fried food has unique taste and flavors while harmful components such as polycyclic aromatic hydrocarbons (PAHs) produced during deep-frying process,contamination of PAHs in frying oils and fried food has aroused wide extensive concern worldwide.The properties and harms,sources and formation mechanism of PAHs in edible oils during deep-frying process were summarized,aiming to provide references for further research on PAHs in frying oils.
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