Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing

✍ Scribed by Zardetto, Stefano; Barbanti, Davide; Rosa, Marco Dalla

• Book ID: 121752553
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 558 KB
• Volume: 62
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2014.02.028