| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5853495 | Food and Chemical Toxicology | 2011 | 4 Pages |
Abstract
⺠Pressurisation at 600 MPa did not increase cholesterol oxidation products content. ⺠Pressurisation at 900 MPa increased mainly all cholesterol oxidation products. ⺠The effect of 900 MPa was similar to that produced when heating meat. ⺠The content of 7-ketocholesterol was a good indicator of cholesterol oxidation.
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Authors
M. Clariana, J.A. GarcÃa-Regueiro,