Analysis, Formation and Inhibition of Cholesterol Oxidation Products in Foods: An Overview (Part I)

Journal of Food and Drug Analysis

Volumn 7, Issue 4, 1999, Pages 243-257

  Tai, C Y ^a   Chen, Y C ^a   Chen, B H ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Cholesterol oxidation products; GC MS; HPLC; Processing method

Indexed keywords

EID: 0000966799     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (65)

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