Home ›
Entities
› academia
› Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis
Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis
Research article (Food Chemistry, 2020) · cited 105× · AI/ML
Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis
Summary
Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis is a scholarly article[1].
Key Facts
Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis. Retrieved May 24, 2026, from https://4ort.xyz/entity/analysis-of-volatile-compound-changes-in-fried-shallot-allium-cepa-l-var-aggregatum-oil-at-different-frying-temperatures
MLA“Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/analysis-of-volatile-compound-changes-in-fried-shallot-allium-cepa-l-var-aggregatum-oil-at-different-frying-temperatures.
BibTeX@misc{4ortxyz_analysis-of-volatile-compound-changes-in-fried-shallot-allium-cepa-l-var-aggregatum-oil-at-different-frying-temperatures_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis}}, year = {2026}, url = {https://4ort.xyz/entity/analysis-of-volatile-compound-changes-in-fried-shallot-allium-cepa-l-var-aggregatum-oil-at-different-frying-temperatures}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis — https://4ort.xyz/entity/analysis-of-volatile-compound-changes-in-fried-shallot-allium-cepa-l-var-aggregatum-oil-at-different-frying-temperatures (retrieved 2026-05-24)
