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Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food
SCOPE: Acrolein is a highly electrophilic α,β‐unsaturated aldehyde and is associated with human diseases. It is formed by Maillard reaction during food processing and could be detected in the emissions of overheated cooking oils. Consequently, humans are at risk of acrolein exposure through consumpt...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6526626/ https://ncbi.nlm.nih.gov/pubmed/31139379 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1001 |
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