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Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology
BACKGROUND: Cholesterol oxidation products (COPs) are produced during thermal processing of animal origin foods and are considered to have negative health impacts. The model systems are helpful to understand the impact of various factors on oxidation changes in foods during cooking process. METHODS:...
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| Publicado en: | Lipids Health Dis |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
BioMed Central
2015
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4512089/ https://ncbi.nlm.nih.gov/pubmed/26201850 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-015-0074-6 |
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