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Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing.
Zhuang, Yuan; Dong, Jun; He, Xiaomei; Wang, Junping; Li, Changmo; Dong, Lu; Zhang, Yan; Zhou, Xiaofei; Wang, Hongxun; Yi, Yang; Wang, Shuo.
Afiliação
  • Zhuang Y; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.
  • Dong J; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.
  • He X; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.
  • Wang J; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.
  • Li C; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.
  • Dong L; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China.
  • Zhang Y; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China.
  • Zhou X; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.
  • Wang H; School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China.
  • Yi Y; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Wang S; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.
Front Nutr ; 9: 913297, 2022.
Article em En | MEDLINE | ID: mdl-35719170
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Nutr Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Front Nutr Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China