Risk assessment of trans fatty acids in Chinese hotpot and its long cooking
Chinese hotpot, a beloved traditional cuisine growing in global popularity, involves prolonged cooking that raises concerns about the formation of trans fatty acids (TFA), which are linked to adverse health effects. Limited research exists on TFA levels in hotpot bases and their potential health ris...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025021449 |
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