Cholesterol oxidation products in common cooked foods;Óxidos de colesterol en alimentos cocinados con presencia habitual en nuestra dieta

Anales de la Real Academia Nacional de Farmacia

Volumn 73, Issue 4, 2007, Pages 1159-1174

  Astiasarán, Icíar ^a   Ansorena, Diana ^a   Echarte, Maider ^a   Conchillo, Ana ^a   Menéndez Carreño, María ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Atherosclerosis; Cooking technologies; Microwaves; Oxidation

Indexed keywords

CHOLESTEROL;

ARTICLE; CONTROLLED STUDY; COOKED FOOD; FOOD FREEZING; FOOD HANDLING; FOOD PROCESSING; FOOD STORAGE; FRYING; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; MEAT; MICROWAVE COOKING; RAW FOOD; SALMON; SHRIMP; STORAGE TEMPERATURE;

EID: 49149104882     PISSN: None     EISSN: 1697428X     Source Type: Journal    
DOI: None     Document Type: Article

References (44)

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