Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products
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DOI: 10.3389/fnut.2022.853460
Abstract: Cholesterol is a lipid of high nutritional value that easily undergoes oxidation through enzymatic and non-enzymatic pathways, leading to a wide variety of cholesterol oxidation products (COPs), more commonly named oxysterols. The major oxysterols found… read more here.
Keywords: food; quality safety; cholesterol; markers quality ... See more keywords