Chloropropanols and Their Esters in Food: An Updated Review
Chloropropanols, their fatty acid esters, and glycidol and its fatty acid esters (GEs) are process contaminants in foods that pose potential health risks. These contaminants typically arise during the deodorization process of vegetable oils, particularly in high concentrations within oils like palm...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2024-09-01
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| Saila: | Foods |
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| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/13/18/2876 |
| Etiketak: |
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