Improved Analytical Method for Determination of Cholesterol-Oxidation Products in Meat and Animal Fat by QuEChERS Coupled with Gas Chromatography–Mass Spectrometry-Reference-Cited by-同舟云学术

Improved Analytical Method for Determination of Cholesterol-Oxidation Products in Meat and Animal Fat by QuEChERS Coupled with Gas Chromatography–Mass Spectrometry

Published:2018-03-10 Issue:13 Volume:66 Page:3561-3571
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chiu Che-Wei¹,Kao Tsai-Hua¹^ORCID,Chen Bing-Huei¹^ORCID

Affiliation:

1. Department of Food Science, Fu Jen University, Number 510, Zhongzheng Road, Xinzhuang District, New Taipei City 24205, Taiwan

Funder

National Health Research Institutes

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00250

Reference45 articles.

1. Current trends in oxysterol research

2. Formation and Inhibition of Cholesterol Oxidation Products in Tea-Leaf Eggs during Marinating

3. Formation and Inhibition of Cholesterol Oxidation Products during Marinating of Pig Feet

4. Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling

5. Cholesterol oxidation products and their biological importance

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