Loading...
Effects of grilling on cholesterol oxide formation and fatty acids alterations in fish
Due to the adverse effects of the cholesterol oxidation products for the human health, the search of the occurrence and the quantification of these compounds in foods are considered of great importance. In this paper the effect of grilling in hake and sardine on cholesterol oxides formation and fatt...
Na minha lista:
| Udgivet i: | Ciência e Tecnologia de Alimentos |
|---|---|
| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
|
| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=395940100015 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|