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Peer-reviewedCC BYFrontiers in nutrition

Assessment of the effects of different frying oils and red beet peel powder on acrylamide formation, lipid oxidation, and quality characteristics of meatballs

  • Adem Savaş1
  1. 1Department of Food Engineering, Hazelnut Specialization Coordination Office, Giresun University , ,
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BibTeXRIS
BibTeX
@article{savas2026assessment,
  title = {{Assessment of the effects of different frying oils and red beet peel powder on acrylamide formation, lipid oxidation, and quality characteristics of meatballs}},
  author = {Adem Savaş},
  journal = {Frontiers in nutrition},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13654843},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Assessment of the effects of different frying oils and red beet peel powder on acrylamide formation, lipid oxidation, and quality characteristics of meatballs
AU  - Adem Savaş
PY  - 2026
DA  - 2026/10/16
JO  - Frontiers in nutrition
UR  - https://europepmc.org/article/PMC/PMC13654843
SN  - 2296-861X
ER  -