The effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butter

被引：8
作者：
Seckin, AK [1 ]
Metin, M [1 ]
机构：
[1] Ege Univ, Fac Engn, Dept Food Engn, Izmir, Turkey
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2005年 / 40卷 / 08期
关键词：
5; alpha; 6 alpha epoxycholesterol; beta; 6 beta epoxycholesterol; 7-beta hydroxycholesterol; 7-ketocholesterol;
D O I：
10.1111/j.1365-2621.2005.01022.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：903 / 906
页数：4
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