Levels of Phytosterol Oxides in Enriched and Nonenriched Spreads: Application of a Thin-Layer Chromatography−Gas Chromatography Methodology-Reference-Cited by-同舟云学术

Levels of Phytosterol Oxides in Enriched and Nonenriched Spreads: Application of a Thin-Layer Chromatography−Gas Chromatography Methodology

Published:2005-09-01 Issue:20 Volume:53 Page:7844-7850
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Conchillo Ana¹,Cercaci Luisito¹,Ansorena Diana¹,Rodriguez-Estrada Maria Teresa¹,Lercker Giovanni¹,Astiasarán Iciar¹

Affiliation:

1. Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, University of Navarra, C/Irunlarrea s/n, E-31080 Pamplona, Spain, and Dipartimento di Scienze degli Alimenti, Università di Bologna, Viale G. Fanin, 40, I-40127 Bologna, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050539m

Reference41 articles.

1. 2004/333/EC: Commission Decision of 31 March 2004 authorising the placing on the market of yellow fat spreads, salad dressings, milk type products, fermented milk type products, soya drinks and cheese type products with added phytosterols/phytostanols as novel foods or novel food ingredients under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document number C2004 1243).Off. J. Eur. Union2004,105, 40−42.

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