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