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Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products
BACKGROUND: Cholesterol is an important biological compound; however, its oxidation products have been proven to be harmful to human health. Cooking, storage, and reheating methods significantly affect the safety of meat products, as they contribute to the production of cholesterol oxidation product...
保存先:
| 出版年: | Lipids Health Dis |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
BioMed Central
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4531484/ https://ncbi.nlm.nih.gov/pubmed/26260472 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-015-0091-5 |
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