Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions.

Ansorena, Diana; Ramírez, Rubén; Lopez de Cerain, Adela; Azqueta, Amaya; Astiasaran, Iciar.

Afiliación

Ansorena D; Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain.
Ramírez R; IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain.
Lopez de Cerain A; Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain.
Azqueta A; Department of Pharmacology and Toxicology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain.
Astiasaran I; IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain.

Foods ; 12(11)2023 May 29.

Article en En | MEDLINE | ID: mdl-37297430