1. Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils. (30th December 2019) Authors: Ma, Lukai; Liu, Guoqin; Cheng, Weiwei; Liu, Xinqi; Liu, Huifan; Wang, Qin; Mao, Guoxing; Cai, Xintong; Brennan, Charles; Brennan, Margaret A. Journal: International journal of food science & technology Issue: Volume 55:Number 4(2020) Page Start: 1833 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗