Výsledky vyhledávání - "Raymond Baris"

Oxidation of sitosterol and campesterol in foods upon cooking with liquid margarines without and with added plant sterol esters

Autor: María Menéndez-Carreño, Elke A. Trautwein, Hans-Gerd Janssen, Diny Knol, Raymond Baris, Yuguang Lin

Publikováno v: Food Chemistry, 241, 387-396. Elsevier

Plant sterol (PS) oxidation products (POP) derived from sitosterol and campesterol were measured in 15 foods cooked with liquid margarine without (control) and with added 7.5% PS. POP were analyzed using a GC–MS method. PS liquid vs. control margar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c572c680c1bded2a9936345b140ba4c3
https://pubmed.ncbi.nlm.nih.gov/28958544

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