Identification and assessment of residual levels of the main oxidation product of tert-butylhydroquinone in frying oils after heating and its cytotoxicity to RAW 264.7 cells-Reference-Cited by-同舟云学术

Identification and assessment of residual levels of the main oxidation product of tert-butylhydroquinone in frying oils after heating and its cytotoxicity to RAW 264.7 cells

Published:2018-10 Issue: Volume:264 Page:293-300
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ye Qin,Meng Xianghe,Jiang Lianzhou

Funder

National Natural Science Foundation of China

Zhejiang Province Key R&D Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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