Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing (1)H and (1)H-(1)H COSY and TOCSY Techniques

Scientific warnings on the deleterious health effects exerted by dietary lipid oxidation products (LOPs) present in thermally stressed culinary oils have, to date, not received adequate attention given that there has been an increase in the use and consumption of such oil products in everyday life....

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Detalles Bibliográficos
Autores principales: Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin, Naughton, Declan P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265948/
https://www.ncbi.nlm.nih.gov/pubmed/35804680
http://dx.doi.org/10.3390/foods11131864

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265948/
https://www.ncbi.nlm.nih.gov/pubmed/35804680
http://dx.doi.org/10.3390/foods11131864

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