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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
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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
  
29 janv. 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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Publié en ligne: 29 janv. 2021
Pages: 55 - 60
DOI: https://doi.org/10.2478/acs-2020-0024
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© 2020 Martin Kukula et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Kukula, Martin
Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
Kolarič, Lukáš
Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
Šimko, Peter
Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
Langue:
Anglais
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2 fois par an
Sujets de la revue:
Chimie, Chimie, autres
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