Kinetic Model for Studying the Effect of Quercetin on Cholesterol Oxidation during Heating
Author:
Affiliation:
1. Department of Nutrition and Food Sciences, Fu-Jen University, Taipei 242, Taiwan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf052529r
Reference34 articles.
1. Cholesterol Oxides in Foods of Animal Origin
2. Cholesterol Oxidation in Meat Products and Its Regulation by Supplementation of Sodium Nitrite and Apple Polyphenol before Processing
3. Kinetic Model of the Cholesterol Oxidation during Heating
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