This review focuses on the mechanisms of formation of oxysterols and factors that influence on their formation and content in foods. Aspects of growing interest because of the numerous biological effects reported for these compounds.
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Bibliographic information
Grasas y Aceites
Volume
46
Issue
3
Pagination
202
- 212
ISSN
0017-3495 | 1988-4214
Publisher
Consejo Superior de Investigaciones Científicas
Other Subjects
Review (paper); Oxysterol
Language
English
2024-12-11
DOAJ
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