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

Publicado en línea: 29 ene 2021

Páginas: 55 - 60

DOI: https://doi.org/10.2478/acs-2020-0024

Palabras clave

cholesterol intake, milk, HPLC, health, crosslinked β-cyclodextrin, cholesterol-free foods, annual consumption

© 2020 Martin Kukula et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.