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Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods
Roast duck, a popular meat commodity in Asian countries especially Taiwan and China, can produce many types of toxic compounds such as cholesterol oxidation products (COPs) and heterocyclic amines (HAs). The objectives of this study were to evaluate analysis of COPs and HAs in duck by GC–MS and UPLC...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9261859/ https://www.ncbi.nlm.nih.gov/pubmed/35696109 http://dx.doi.org/10.38212/2224-6614.1066 |