Concepedia

Effects of Grilling on Formation of Cholesterol Oxides in Seafood Products Rich in Polyunsaturated Fatty Acids

Toshiaki Ohshima, Kei‐ichi Shozen, Heideki Ushio, Chiaki Koizumi

LWT · 1996 · 47 citations · 0 references

Concepts

AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistryLipid BiochemistryFatty Acid ChemistryFatty Acid MetabolismFatty Acid OxidationLipid AnalysisLipid OxidationLipids In FoodsFatty AcidsFree Fatty Acid Profile AnalysisLipid Peroxidation Of Polyunsaturated Fatty AcidsLong-chain Polyunsaturated Fatty AcidsMarine Fatty AcidsMarine LipidsPolyunsaturated Fatty Acid Metabolism