研究论文
Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils
Yamin Cui, Pengfei Hao, Bingjie Liu, Xianghong Meng
Ocean University of China Shandong Entry-Exit Inspection and Quarantine Bureau
来源Food Chemistry
年份2017
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学术脉络
学科主题
化学Edible Oils Quality and Analysis
Food and Agricultural Sciences · Fatty Acid Research and Health
参考文献 36
Dietary fat and obesity: evidence from epidemiology.
被引 430Lauren Lissner, Berit L. Heitmann · PubMed · 1995
Comprehensive and quantitative profiling of lipid species in human milk, cow milk and a phospholipid‐enriched milk formula by GC and MS/MSALL
被引 67Elena Sokol, Trond Ulven, Nils Joakim Færgeman · European Journal of Lipid Science and Technology · 2015
Trans Fatty Acids and Coronary Heart Disease
被引 570Alberto Ascherio, Mira Katan, Peter L. Zock · New England Journal of Medicine · 1999
此处列出前 3 条
引用本文 109
Analytical methods for determining the peroxide value of edible oils: A mini-review
被引 253Na Zhang, Yonglin Li, Shasha Wen · Food Chemistry · 2021
Health aspects of peanuts as an outcome of its chemical composition
被引 200Rabiatu Bonku, Jianmei Yu · Food Science and Human Wellness · 2019
Mass spectrometry-based lipidomics as a powerful platform in foodomics research
被引 142Bangfu Wu, Fang Wei, Shuling Xu · Trends in Food Science & Technology · 2020
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