Erratum: Stability of plant sterols in ingredients used in functional foods (Journal of Agricultural and Food Chemistry (2011) 59 (3624) DOI: 10.1021/jf1044102);Stability of plant sterols in ingredients used in functional foods

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 8, 2011, Pages 3624-3631

  González Larena, Marina ^a   García Llatas, Guadalupe ^a   Vidal, M Carmen ^a   Sánchez Siles, Luis Manuel ^b   Barberá, Reyes ^a   Lagarda, María Jesús ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b Research and Development Department   (Spain)

Author keywords

functional ingredients; gas chromatography mass spectrometry; phytosterol stability; Plant sterol oxidation products; POPs

Indexed keywords

ALCOHOLS; GAS CHROMATOGRAPHY; IONIZATION OF GASES; MASS SPECTROMETRY; OXIDATION;

FUNCTIONAL INGREDIENT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PHYTOSTEROL STABILITIES; PLANT STEROLS; POPS;

FUNCTIONAL FOOD;

EID: 79955048189     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204687q     Document Type: Erratum

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