Open AccessOxysterol Formation in Egg Powder and Relationship with Other Quality Parameters
Author(s) -
Francesc Guardiola,
R. Codony,
Dave Miskin,
Magda Rafecas,
Josep Boatella
Publication year - 1997
Publication title -
journal of agricultural and food chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.203
H-Index - 297
eISSN - 1520-5118
pISSN - 0021-8561
DOI - 10.1021/jf970463x
Subject(s) - oxysterol , chemistry , food science , quality (philosophy) , biochemistry , cholesterol , philosophy , epistemology
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