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

页码：903 / 906

页数：4

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