“Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants

Differences in lipid oxidation products (LOPs) and trace metal concentrations of French fry samples found between two global chain fast-food restaurants in the UK were investigated using high-resolution proton nuclear magnetic resonance ((1)H NMR) and inductively coupled plasma-optical emission spec...

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Detalles Bibliográficos
Autores principales: Le Gresley, Adam, Ampem, Gilbert, De Mars, Simon, Grootveld, Martin, Naughton, Declan P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7892784/
https://www.ncbi.nlm.nih.gov/pubmed/33614697
http://dx.doi.org/10.3389/fnut.2021.620952

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7892784/
https://www.ncbi.nlm.nih.gov/pubmed/33614697
http://dx.doi.org/10.3389/fnut.2021.620952

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