Stability of Plant Sterols in Ingredients Used in Functional Foods
Author:
Affiliation:
1. Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Spain
2. Research & Development Department, Hero Institute for Nutrition, (Alcantarilla) Murcia, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf1044102
Reference31 articles.
1. Phytosterol Oxidation Products: Their Formation, Occurrence, and Biological Effects
2. Sumner, C. E.; Bernicki, S. D.; Dolfi, M. D.Process of the production of sterol and tocopherol concentrates. U.S. Patent 5424457A, 1995.
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