Storage, Heating, and Tocopherols Affect Cholesterol Oxide Formation in Food Oils

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 12, 1996, Pages 3830-3834

  Li, Suechin X ^a   Cherian, Geetha ^a   Ahn, Dong U ^b   Hardin, Robert T ^a   Sim, Jeong S ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Cholesterol oxide; Oil; Tocopherols

Indexed keywords

HELIANTHUS; LINUM USITATISSIMUM;

EID: 0001601887     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950732o     Document Type: Article

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