# 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

**Wikidata**: [openalex:W3112205783](https://www.wikidata.org/wiki/openalex:W3112205783)  
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