Investigation of trans fatty acids in commercial foods and the effect of different thermal processing conditions on trans fatty acid formed from foods
碩士 === 國立嘉義大學 === 食品科學系研究所 === 97 === Excessive intake of trans fatty acids may increase the levels of blood and cholesterol LDL-C (low density lipoprotein cholesterol), leading to an increased LDL-C/HDL-C ratio and risk of cardiovascular diseases. The objectives of this study were to investigate th...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/45117187278749508682 |