Formation of cholesterol oxides in lipid medium during microwave heating

European Journal of Lipid Science and Technology

Volumn 119, Issue 4, 2017, Pages

  Leal Castañeda, Everth J ^a   Hernández Becerra, Josafat A ^b   Rodríguez Estrada, Maria Teresa ^c   García, Hugo S ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b División de Tecnología de Alimentos Universidad Tecnológica de Tabasco   (Mexico)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Cholesterol oxidation; Edible oils; Fatty acids; Lipid oxidation; Microwave heating

Indexed keywords

EID: 85016959407     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201500597     Document Type: Article

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