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Effect of Different Egg Products on Lipid Oxidation of Biscuits
Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work was to study...
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| 出版年: | Foods |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7700660/ https://ncbi.nlm.nih.gov/pubmed/33266449 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111714 |
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