Accès libre

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
Recherchez cet auteur sur
Sciendo|Google Scholar
Kukula, Martin
, 
Lukáš Kolarič

Lukáš Kolarič

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
Recherchez cet auteur sur
Sciendo|Google Scholar
Kolarič, Lukáš
 et 
Peter Šimko

Peter Šimko

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
Recherchez cet auteur sur
Sciendo|Google Scholar
Šimko, Peter
  
29 janv. 2021
Decrease of cholesterol content in milk by sorption onto β-cyclodextrin crosslinked with tartaric acid; considerations and implications's Cover Image
À propos de cet article
Article précédent
Article suivant
Citez
Télécharger la couverture
Publié en ligne: 29 janv. 2021
Pages: 55 - 60
DOI: https://doi.org/10.2478/acs-2020-0024
Mots clés
© 2020 Martin Kukula et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Langue:
Anglais
Périodicité:
2 fois par an
Sujets de la revue:
Chimie, Chimie, autres
RSS Feed de la revue