Effects of fractionation and the refining process of lard on cholesterol removal by β-cyclodextrin

Journal of Food Science

Volumn 65, Issue 4, 2000, Pages 622-624

  Yen, G C ^a   Chen, C J ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Cholesterol; Lard; Refining process; cyclodextrin

Indexed keywords

EID: 0033859117     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16061.x     Document Type: Article

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