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In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork
This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidation products (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (oven cooking, pan frying, boiling, and microwaving), to an int...
Gorde:
| Argitaratua izan da: | Korean J Food Sci Anim Resour |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Korean Society for Food Science of Animal Resources
2014
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4597860/ https://ncbi.nlm.nih.gov/pubmed/26761168 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.280 |
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