Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods.
- DOI
- 10.5650/jos.ess24025
- Published
- 2024 Jun 1
- Container
- Journal of oleo science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.5650/jos.ess24025,
title = {Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods.},
author = {Endo Y and Fukazawa T and Inoue W and Shigematsu Y and Itabashi Y and Nagai T},
year = {2024},
journal = {Journal of oleo science},
doi = {10.5650/jos.ess24025},
url = {https://doi.org/10.5650/jos.ess24025}
}RIS
TY - JOUR TI - Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods. AU - Endo Y AU - Fukazawa T AU - Inoue W AU - Shigematsu Y AU - Itabashi Y AU - Nagai T PY - 2024 JO - Journal of oleo science DO - 10.5650/jos.ess24025 UR - https://doi.org/10.5650/jos.ess24025 ER -
APA
Y, E., T, F., W, I., Y, S., Y, I., & T, N. (2024). Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods.. Journal of oleo science. https://doi.org/10.5650/jos.ess24025
Source records
- pubmed · retrieved 2026-09-26T20:44:46.856Z