Oxidative interactions of cholesterol with triacylglycerols
Author:
Affiliation:
1. ; Department of Food Science; University of Massachusetts; Amherst MA 01003
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1007/BF02657537/fullpdf
Reference6 articles.
1. Cholesterol Oxides in Swedish Foods and Food Ingredients: Milk Powder Products
2. Quantification of Cholesterol Oxidation Products in a Variety of Foods
3. Quantification of oxysterols in dutch foods: Egg products and mixed diets
4. Trace enrichment and separation of cholesterol oxidation products by adsorption high-performance liquid chromatography
5. Photooxidation of Cholesterol in Butter
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