Determination of cholesterol oxides in processed food using high-performance liquid chromatography–mass spectrometry with atmospheric pressure chemical ionisation
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference54 articles.
1. ‘Oxysterols’: Their occurrence and biological effects
2. Cholesterol Oxides in Foods of Animal Origin
3. L.L. Smith, (Ed.) Cholesterol Autoxidation, Plenum Press, New York, 1981.
4. Cholesterol autoxidation 1981–1986
5. Cholesterol oxides in swedish foods and food ingredients: Butter and cheese
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