Analysis of Trans Fat in Edible Oils with Cooking Process

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silv...

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Detalhes bibliográficos
Publicado no:Toxicol Res
Main Authors: Song, Juhee, Park, Joohyeok, Jung, Jinyeong, Lee, Chankyu, Gim, Seo Yeoung, Ka, HyeJung, Yi, BoRa, Kim, Mi-Ja, Kim, Cho-il, Lee, JaeHwan
Formato: Artigo
Idioma:Inglês
Publicado em: The Korean Society Of Toxicology 2015
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Research-Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4609978/
https://ncbi.nlm.nih.gov/pubmed/26483890
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5487/TR.2015.31.3.307
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