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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

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