Open AccessAnalysis, Formation and Inhibition of Cholesterol Oxidation Products in Foods: An Overview (Part II)
Author(s) -
Chao-Ying Tai,
Yachun Chen,
BingHuei Chen
Publication year - 2020
Publication title -
journal of food and drug analysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.277
H-Index - 54
eISSN - 2224-6614
pISSN - 1021-9498
DOI - 10.38212/2224-6614.2849
Subject(s) - chemistry , food science , lipid oxidation , cholesterol , biochemistry , antioxidant
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