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For: Zhuang Y, Dong J, He X, Wang J, Li C, Dong L, Zhang Y, Zhou X, Wang H, Yi Y, Wang S. Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing. Front Nutr 2022;9:913297. [PMID: 35719170 PMCID: PMC9201814 DOI: 10.3389/fnut.2022.913297] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Accepted: 05/09/2022] [Indexed: 11/13/2022] Open

For:	Zhuang Y, Dong J, He X, Wang J, Li C, Dong L, Zhang Y, Zhou X, Wang H, Yi Y, Wang S. Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing. Front Nutr 2022;9:913297. [PMID: 35719170 PMCID: PMC9201814 DOI: 10.3389/fnut.2022.913297] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Accepted: 05/09/2022] [Indexed: 11/13/2022] Open

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