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Lipid peroxidation in culinary oils subjected to thermal stress
The levels of cytotoxic aldehydic products in different culinary oils, with or without thermal stress, (routine domestic or commercial frying) were determined by thiobarbituric acid method. The results showed that (i) thiobarbituric acid reactivity was much higher in edible oils rich in polyunsatura...
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| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2000
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| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3453543/ https://ncbi.nlm.nih.gov/pubmed/23105229 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/BF02873539 |
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