Determination of cholesterol oxidation products in the supercritical carbon dioxide extract of egg yolk powder: Comparison with conventional liquid solvent extraction methods

European Food Research and Technology

Volumn 215, Issue 1, 2002, Pages 72-75

  Boselli, Emanuele ^a,d   Bonoli, Matteo ^b   Caboni, Maria Fiorenza ^c   Lercker, Giovanni ^d  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b Dipartimento di Scienze degli Alimenti   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d UNIVERSITY OF MOLISE   (Italy)

Author keywords

Capillary gas chromatography; Cholesterol oxidation; Egg yolk powder; Neat supercritical carbon dioxide extraction

Indexed keywords

EID: 2542438422     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0522-1     Document Type: Article

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