Analysis, Formation and Inhibition of Cholesterol Oxidation Products in Foods: An Overview (Part II)

Authors

C.-Y. Tai
Y.C. Chen
B.H. Chen

Abstract

[No abstract available]

Recommended Citation

Tai, C.-Y.; Chen, Y.C.; and Chen, B.H. (2000) "Analysis, Formation and Inhibition of Cholesterol Oxidation Products in Foods: An Overview (Part II)," Journal of Food and Drug Analysis: Vol. 8 : Iss. 1 , Article 8.
Available at: https://doi.org/10.38212/2224-6614.2849

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