HPLC Separation and Determination of 12 Cholesterol Oxidation Products in Fish: Comparative Study of RI, UV, and APCI-MS Detectors-Reference-Cited by-同舟云学术

HPLC Separation and Determination of 12 Cholesterol Oxidation Products in Fish: Comparative Study of RI, UV, and APCI-MS Detectors

Published:2006-05-11 Issue:12 Volume:54 Page:4107-4113
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Saldanha Tatiana¹,Sawaya Alexandra Christine Helena Frankland¹,Eberlin Marcos Nogueira¹,Bragagnolo Neura¹

Affiliation:

1. Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, Sao Paulo, Brazil,and Thomson Mass Spectrometry Laboratory, Institute of Chemistry, State University of Campinas, 13083-970 Campinas, Sao Paulo, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0532009

Reference32 articles.

1. Cholesterol Oxides in Foods of Animal Origin

2. ‘Oxysterols’: Their occurrence and biological effects

3. Biological effects of oxysterols: Current status

4. Oxysterols: Modulators of Cholesterol Metabolism and Other Processes

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