OXYSTEROL FORMATION IN FOODS

Authors
GUARDIOLA F CODONY R RAFECAS M BOATELLA J
Citation
F. Guardiola et al., OXYSTEROL FORMATION IN FOODS, Grasas y aceites, 46(3), 1995, pp. 202-212
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Grasas y aceites → ACNP
ISSN journal
00173495
Volume
46
Issue
3
Year of publication
1995
Pages
202 - 212
Database
ISI
SICI code
0017-3495(1995)46:3<202:OFIF>2.0.ZU;2-B
Abstract
This review focuses on the mechanisms of formation of oxysterols and f actors that influence on their formation and content in foods. Aspects of growing interest because of the numerous biological effects report ed for these compounds.