• 1 Department of Pharmacology, Faculty of Medicine, UKM Medical Center, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia
Malays J Med Sci, 2012 Oct;19(4):57-62.
PMID: 23613649


This study was performed to compare the oxidative quality of repeatedly heated palm and soybean oils, which were used to fry keropok lekors and potato chips.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.