Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS

A diet containing cholesterol is an essential component of biological function; however, cholesterol oxidation products (COPs) remain a major public health concern. This study investigated the effects of cooking methods (boiling and frying) on the production levels of COPs in processed foods. Sample...

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Detalles Bibliográficos
Autores principales: Hashari, Shazamawati Zam, Rahim, Alina Abdul, Meng, Goh Yong, Ramiah, Suriya Kumari
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7662975/
https://www.ncbi.nlm.nih.gov/pubmed/33126403
http://dx.doi.org/10.3390/molecules25214978

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7662975/
https://www.ncbi.nlm.nih.gov/pubmed/33126403
http://dx.doi.org/10.3390/molecules25214978

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