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Autor:
Vincent van Andel, Elke A. Trautwein, Diny Knol, Iris Valk, Yuguang Lin, Silvia Friedrichs, Dieter Lütjohann, Karel Hrncirik
Publikováno v:
Chemistry and physics of lipids. 207
Fat-based products like vegetable oils and margarines are commonly used for cooking, which may enhance oxidation of plant sterols (PS) present therein, leading to the formation of PS oxidation products (POP). The present study aims to assess the kine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bd38733487d497b66569a4d85b479ba
https://pubmed.ncbi.nlm.nih.gov/28163064
https://pubmed.ncbi.nlm.nih.gov/28163064
