8Olivero-David R, Paduano A, Fogliano V, et al. Effect of thermally oxidized oil and fasting status on the short- term digestibility of ketolinoleic acids and total oxidized fatty acids in rats [ J]. Journal of Agricultural and Food Chemistry, 2011, 59(9): 4684 - 4691.
9Fan L P, Eskin N A M, Frying oil use in China[J]. Lip- idTeehnology, 2012, 24(6): 131 - 133.
10Aladedunye F A, Przybylski R. Antioxidative properties of phenolic acids and interaction with endogenous minor components during frying[ J]. European Journal of Lipid Science and Technology, 2011, 113 (12) : 1465 1473.