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유지식품의 조리 중 기능성분의 변화
Changes of Functional Components Present in Lipid Foods during Cooking 원문보기

한국조리과학회지 = Korean Journal of Food and Cookery Science, v.21 no.5 = no.89, 2005년, pp.742 - 758  

최은옥 (인하대학교 식품영양학과)

Abstract AI-Helper 아이콘AI-Helper

Lipid-based functional components present in foods undergo chemical changes during cooking. Useful n-3 and n-6 fatty acids, phytosterols, tocopherols, and carotenoids are degraded by thermal cooking such as frying, resulting in loss of their physiological functions. However, conjugated linoleic acid...

주제어

참고문헌 (58)

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