Cholesterol Oxidation Products: Potential Adverse Effect and Prevention of Their Production in Foods-Reference-Cited by-同舟云学术

Cholesterol Oxidation Products: Potential Adverse Effect and Prevention of Their Production in Foods

Published:2023-11-27 Issue:48 Volume:71 Page:18645-18659
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Deng Chuanling¹,Li Mingxuan¹²^ORCID,Liu Yang¹,Yan Chi³,He Zouyan⁴,Chen Zhen-Yu³^ORCID,Zhu Hanyue¹^ORCID

Affiliation:

1. School of Food Science and Engineering/Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing/National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products (CAQS-GAP-KZZX043), Foshan University, Foshan 528000, Guangdong China

2. School of Life Sciences, South China Agricultural University, Guangzhou 510000, Guangdong China

3. School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT 999077, Hong Kong China

4. School of Public Health, Guangxi Medical University, Nanning 530021, Guangxi China

Funder

Research Grants Council, University Grants Committee

National Key Research and Development Program of China

Basic and Applied Basic Research Foundation of Guangdong Province

National Natural Science Foundation of China

Science and Technology Department of Guangxi Zhuang Autonomous

Publisher

American Chemical Society (ACS)

Subject