Analysis of phytosterols in foods
NAGIOS: RODERIC FUNCIONANDO

Analysis of phytosterols in foods

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Analysis of phytosterols in foods

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dc.contributor.author Lagarda Blanch, María Jesús
dc.contributor.author García Llatas, Guadalupe
dc.contributor.author Farré Rovira, Rosaura
dc.date.accessioned 2014-02-26T14:13:19Z
dc.date.available 2014-02-26T14:13:19Z
dc.date.issued 2006
dc.identifier.uri http://dx.doi.org/10.1016/j.jpba.2006.02.052
dc.identifier.uri http://hdl.handle.net/10550/33378
dc.description.abstract Phytosterols are bioactive compounds, one of their most studied and outstanding properties being their cholesterol-lowering activity. This explains the growing interest in the phytosterol contents of foods as either intrinsic or added components. The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food.
dc.relation.ispartof Journal of Pharmaceutical and Biomedical Analysis, 2006, vol. 41, p. 1486 -1496
dc.rights.uri info:eu-repo/semantics/openAccess
dc.source Lagarda Blanch, María Jesús García Llatas, Guadalupe Farré Rovira, Rosaura 2006 Analysis of phytosterols in foods Journal of Pharmaceutical and Biomedical Analysis 41 1486 1496
dc.subject Alimentació
dc.title Analysis of phytosterols in foods
dc.type info:eu-repo/semantics/article
dc.date.updated 2014-02-26T14:13:19Z
dc.identifier.doi http://dx.doi.org/10.1016/j.jpba.2006.02.052
dc.identifier.idgrec 031369

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