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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书目信息
Grasas y Aceites
卷
46
期
3
页码
202
- 212
ISSN
0017-3495 | 1988-4214
出版者
Consejo Superior de Investigaciones Científicas
其它主题
Review (paper); Oxysterol
语言
英语
2024-12-11
DOAJ