Oxysterol Formation in Spray-Dried Egg Processed and Stored under Various Conditions: Prevention and Relationship with Other Quality Parameters
Author:
Affiliation:
1. Nutrition and Food Science Unit, Faculty of Pharmacy, University of Barcelona, Avenida Joan XXIII s/n, 08028 Barcelona, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960800m
Reference49 articles.
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