UPLC/Q-TOF MSMS data of different heated vegetable oils and used frying oils

Published: 12 June 2020| Version 1 | DOI: 10.17632/vdjh9jvnyj.1
Contributor:
Maoqing Wang

Description

Data accompanied with the paper "UPLC/Q-TOF MSMS data of different heated vegetable oils and used frying oils". The data consists of : UPLC/Q-TOF MSMS data of all heated and unheated oils; the difference variables of 8 different edible oil before and after heating; UPLC/Q-TOF MSMS data of used frying oils, heated oils and unheated oils. Additionally, High resolution MSMS spectra of compounds in different edible oils produced during heating or frying process.

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Categories

Chemical Compounds in Food Science, Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry

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