Cholesterol and its oxidation products: occurrence and analysis in milk and milk products
Cholesterol is one of the important components of biological membranes. It is associated with milk fat in milk and milk products. Cholesterol present in animal origin foods undergoes autoxidation during processing as well as during storage yielding toxic products commonly known as cholesterol oxidat...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Università degli Studi di Milano
2018-03-01
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| Series: | International Journal of Health, Animal Science and Food Safety |
| Subjects: | |
| Online Access: | https://riviste.unimi.it/index.php/haf/article/view/9324 |