Author:
Baggio S.R.,Bragagnolo N.
Reference29 articles.
1. Validação da metodologia para a determinação simultânea, por CLAE, de colesterol e óxidos de colesterol em produtos cárneos processados;Baggio;Ciência e Tecnologia de Alimentos,2004
2. Cholesterol oxides, cholesterol, total lipid and fatty acid composition of turkey meat;Baggio;Journal of Agricultural and Food Chemistry,2002
3. Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products;Baggio;Food Chemistry,2005
4. Oxysterols: Their occurrence and biological effects;Bössinguer;International Dairy Journal,1993
5. Pro and antioxidative activity of protein fractions from pork (longissimus dorsi);Carlsen;European Food Research and Technology,2003
Cited by
41 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献