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Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock
In this work the effects of cooking cycle times of marinating juice and reheating on the formation of cholesterol oxidation products (COPs) and heterocyclic amines (HAs) in marinated pig hock were investigated. After the 12th cycle, the total content of COPs was 3.3, 2.0, and 2.0 times higher than t...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466265/ https://www.ncbi.nlm.nih.gov/pubmed/32806639 http://dx.doi.org/10.3390/foods9081104 |