Antioxidant Inhibition of Cholesterol Oxidation in a Spray-Dried Food System during Accelerated Storage-Reference-Cited by-同舟云学术

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Antioxidant Inhibition of Cholesterol Oxidation in a Spray-Dried Food System during Accelerated Storage

Published:1995-09 Issue:5 Volume:60 Page:909-912
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HUBER K.C.,PIKE O.A.,HUBER C.S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06259.x/fullpdf

Reference28 articles.

1. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene

2. 1H-NMR Study of Cholesterol Autooxidation in Egg Powder and Cookies Exposed to Adverse Storage

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