Effects of grilling on formation of cholesterol oxides in seafood products rich in polyunsaturated fatty acids

LWT

Volumn 29, Issue 1-2, 1996, Pages 94-99

  Ohshima, Toshiaki ^a   Shozen, Kei Ichi ^a   Ushio, Heideki ^a   Koizumi, Chiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ANCHOA;

EID: 0030497290     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0012     Document Type: Article

References (27)

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