https://www.selleckchem.com/products/cc-122.html
Fried foods have potential adverse effects on health. However, the compounds produced during the process of frying in different vegetable oils are unknown. In this work, ultra performance liquid chromatography (UPLC), quadrupole time-of-flight mass spectrometry (Q-TOF MSMS) and chemical pattern recognition analysis was first conducted to analyze the changes in compounds in 8 different vegetable oils before and after thin-layer heating (without food) and to reveal the potential markers of oil used for deep-frying food. Then, these markers
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