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Decrease of cholesterol content in milk by sorption onto β-cyclodextrin crosslinked with tartaric acid; considerations and implications

Martin Kukula

Martin Kukula

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
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Kukula, Martin
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Lukáš Kolarič

Lukáš Kolarič

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
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Kolarič, Lukáš
 and 
Peter Šimko

Peter Šimko

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
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Šimko, Peter
  
Jan 29, 2021
Decrease of cholesterol content in milk by sorption onto β-cyclodextrin crosslinked with tartaric acid; considerations and implications's Cover Image
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Published Online: Jan 29, 2021
Page range: 55 - 60
DOI: https://doi.org/10.2478/acs-2020-0024
Keywords
© 2020 Martin Kukula et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
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2 times per year
Journal Subjects:
Chemistry, Chemistry, other
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