Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS

A diet containing cholesterol is an essential component of biological function; however, cholesterol oxidation products (COPs) remain a major public health concern. This study investigated the effects of cooking methods (boiling and frying) on the production levels of COPs in processed foods. Sample...

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Bibliographic Details

Main Authors:	Hashari S.Z., Rahim A.A., Meng G.Y., Ramiah S.K.
Format:	Article
Language:	English en_US
Published:	NLM (Medline) 2024
Subjects:	cholesterol cholesterol oxidation products processed foods
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