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Food Additives & Contaminants: Part A Volume 39, 2022 - Issue 3
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Effects of roasting and deodorisation on 3-monochloropropane-1, 2-diol esters, 3, 4-benzopyrene and trans fatty acids in peanut oil

Pan GaoKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9809-1542View further author information
ORCID Icon,
Yuling ZhengKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaView further author information
,
Hui LiuKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaView further author information
,
Wei YangKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaView further author information
,
Chuanrong HuKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaView further author information
&
Dongping HeKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaView further author information
Pages 451-461 | Received 31 Oct 2021, Accepted 12 Dec 2021, Published online: 21 Jan 2022

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