The Influence of <i>β</i>-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
The use of <i>β</i>-cyclodextrin (<i>β</i>-CD) to reduce cholesterol is increasing in food research due to its affinity for non-polar molecules such as cholesterol. The objective of this study was to study the ability of <i>β</i>-CD to r...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/7/241 |