Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk

Autor:	Santiago Jorcin, Patricia Lema, Alejandra Medrano, Tomás López-Pedemonte, Laura Olazabal, Daniela Escobar Gianni
Rok vydání:	2020
Předmět:	chemistry.chemical_classification Whole milk chemistry.chemical_compound Chromatography Cyclodextrin chemistry Cholesterol General Chemical Engineering General Chemistry Ultra high pressure Homogenization (chemistry) Food Science
Zdroj:	Journal of Food Processing and Preservation. 44
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.14845
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9c4dae0253b45de7e36f241cb69aa333 https://doi.org/10.1111/jfpp.14845 Zobrazit plný text záznamu