Influence of Surface Structure on Cholesterol Oxidation in Model Food Powders

• 1 May 1996
• journal article
• research article
• Published by Wiley in Journal of the Science of Food and Agriculture
• Vol. 71  (1) , 75-82
• https://doi.org/10.1002/(sici)1097-0010(199605)71:1<75::aid-jsfa551>3.0.co;2-j

Abstract

Keywords

• CHOLESTEROL OXIDATION
• ESCA
• SURFACE COMPOSITION
• LIPID/PROTEIN POWDERS
• FREE FAT
• ELECTRON SPECTROSCOPY
• CHEMICAL ANALYSIS