Analysis of Trans Fat in Edible Oils with Cooking Process

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silv...

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Detalles Bibliográficos
Autores principales: Song, Juhee, Park, Joohyeok, Jung, Jinyeong, Lee, Chankyu, Gim, Seo Yeoung, Ka, HyeJung, Yi, BoRa, Kim, Mi-Ja, Kim, Cho-il, Lee, JaeHwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society Of Toxicology 2015
Materias:
Research-Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4609978/
https://www.ncbi.nlm.nih.gov/pubmed/26483890
http://dx.doi.org/10.5487/TR.2015.31.3.307

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4609978/
https://www.ncbi.nlm.nih.gov/pubmed/26483890
http://dx.doi.org/10.5487/TR.2015.31.3.307

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