OXYSTEROL FORMATION IN FOODS

被引：6

作者：

GUARDIOLA, F

CODONY, R

RAFECAS, M

BOATELLA, J

机构：

来源：

GRASAS Y ACEITES | 1995年 / 46卷 / 03期

关键词：

CHOLESTEROL; FOOD; FORMATION; OXIDATION OXYSTEROL; REVIEW (PAPER);

D O I：

10.3989/gya.1995.v46.i3.925

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：202 / 212

页数：11