Consequences of Microwave Heating and Frying on the Lipid Fraction of Chicken and Beef Patties-Reference-Cited by-同舟云学术

Consequences of Microwave Heating and Frying on the Lipid Fraction of Chicken and Beef Patties

Published:2003-08-20 Issue:20 Volume:51 Page:5941-5945
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Echarte M.¹,Ansorena Diana¹,Astiasarán Iciar¹

Affiliation:

1. Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, Irunlarrea s/n, 31080 Pamplona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0345245

Reference54 articles.

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2. Apoptosis Induced by Oxysterol in CEM Cells Is Associated with Negative Regulation of c-Myc

3. Oxysterol-induced cell death in U937 and HepG2 cells at reduced and normal serum concentrations

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