Evaluation of oxidative degradation of cholesterol in food and food ingredients: identification and quantification of cholesterol oxides
- 1 April 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (4) , 973-979
- https://doi.org/10.1021/jf00094a012
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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