Autoxidation of cholesterol in tallows heated under deep frying conditions: Evaluation of oxysterols by GLC and TLC-FID
J. Bascoul, N. Domergue, M. Olle, A. Crastes de PauletVolume:
21
Language:
english
Pages:
5
DOI:
10.1007/bf02534932
Date:
June, 1986
File:
PDF, 458 KB
english, 1986