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Carbonyl-Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products

Rosario Zamora1, Francisco J Hidalgo1

  • 1Instituto de la Grasa, Consejo Superior de Investigaciones Científicas , Carretera de Utrera km 1, Campus Universitario, Edificio 46, 41013 Seville, Spain.

Journal of Agricultural and Food Chemistry
|January 24, 2018
PubMed

Keywords:
Maillard reactioncarbonyl−amine adductscarbonyl−phenol adductsfried foodslipid oxidationphenolsreactive carbonyls

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