4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges.
Sign Up to like & getrecommendations! Published in 2021 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2020.1867499
Abstract: Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3… read more here.
Keywords: hydroxy alkenals; fatty acids; alkenals foods; formation ... See more keywords