Phytosterol Composition of Nuts and Seeds Commonly Consumed in the United States-Reference-Cited by-同舟云学术

Phytosterol Composition of Nuts and Seeds Commonly Consumed in the United States

Published:2005-11-01 Issue:24 Volume:53 Page:9436-9445
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Phillips Katherine M.¹,Ruggio David M.¹,Ashraf-Khorassani Mehdi¹

Affiliation:

1. Departments of Biochemistry and Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051505h

Reference45 articles.

1. Goad, J. L. Phytosterols. InMethods in Plant Biochemistry; Charlwood, B. V., Banthorpe, D. V., Eds.; Academic Press: London, U.K., 1991; Vol. 7, pp 369−434.

2. Plant Sterols

3. Phytosterol content of experimental diets differing in fatty acid composition

4. Phytosterols, phytostanols, and their conjugates in foods: structural diversity, quantitative analysis, and health-promoting uses

5. Phytosterols and cholesterol metabolism

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