Parameters influencing cholesterol oxidation
- Author
- KIM, S. K; NAWAR, W. W
Univ. Massachusetts, dep. food sci., Amherst MA 01003, United States - Source
Lipids. 1993, Vol 28, Num 10, pp 917-922 ; ref : 19 ref
- CODEN
- LPDSAP
- ISSN
- 0024-4201
- Scientific domain
- Biochemistry, molecular biology, biophysics; Physiology, morphology
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse quantitative Cholestérol Cinétique Facteur milieu Oxydation Produit réaction Système tampon Température pH
- Keyword (en)
- Quantitative analysis Cholesterol Kinetics Environmental factor Oxidation Reaction product Buffer system Temperature pH
- Keyword (es)
- Análisis cuantitativo Colesterol Cinética Factor medio Oxidación Producto reacción Sistema amortiguador Temperatura pH
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3883815
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/BF02537501 
https://dx.doi.org/10.1007/BF02537501
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