An Improved Analytical Method for Determination of Cholesterol Oxidation Products in Foodstuffs by QuEChERS Coupled with Gas Chromatography-Mass Spectrometry
碩士 === 輔仁大學 === 食品科學系碩士班 === 105 === Cholesterol, widely present in the edible fat and animal tissues, can undergo oxidation to form cholesterol oxidation products (COPs) during heating. It has been well documented that the consumption of COPs in excess can be harmful to human health. The major COPs...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/60088069355444960001 |