Oxysterol formation in foods
This review focuses on the mechanisms of formation of oxysterols and factors that influence on their formation and content in foods. Aspects of growing interest because of the numerous biological effects reported for these compounds.
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Consejo Superior de Investigaciones Científicas
1995-06-01
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| Serie: | Grasas y Aceites |
| Soggetti: | |
| Accesso online: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/925 |
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