摘要
论述了食品中胆固醇氧化物的研究进展,包括胆固醇氧化物的形成、种类及含量、加工过程中应采取的预防措施以及分析检测方法.引用参考文献29篇.
The progress in the study of cholesterol oxidation products in food was reviewed, which included the formation mechanism of cholesterol oxidation products, its species, contents and preventionmeasure as well as analytical methods for the determination of COPs formed during the processing or storage. Thirty references were cited.
出处
《河北大学学报（自然科学版）》
CAS
2004年第5期550-555,共6页
Journal of Hebei University(Natural Science Edition)
基金
河北省自然科学基金资助项目(201067)
关键词
食品
胆固醇氧化物
测定
food
cholesterol oxidation products
determination
