Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
Wangxin Liu, Xianliang Luo, Ying Huang, Minjie Zhao, Tao Liu, Jing Wang, Fengqin Feng
Topics & Concepts
SteamingLipid oxidationFood scienceChemistryFlavorCooking methodsHydrolysisTriglycerideOrganic chemistryCholesterolBiochemistryAntioxidantEdible Oils Quality and AnalysisNutritional Studies and DietFatty Acid Research and Health