Formation and Inhibition of Cholesterol Oxidation Products during Marinating of Pig Feet
Author:
Affiliation:
1. Department of Food Science, Fu Jen University, Taipei 242, Taiwan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf204158a
Reference26 articles.
1. Formation of Cholesterol Oxidation Products in Marinated Foods during Heating
2. Formation and Inhibition of Cholesterol Oxidation Products in Tea-Leaf Eggs during Marinating
3. Lysosomal destabilization during macrophage damage induced by cholesterol oxidation products
4. Cholesterol oxides content in selected animal products determined by GC‐MS
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