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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
, 
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
 e 
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 gen 2021
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Pubblicato online: 29 gen 2021
Pagine: 55 - 60
DOI: https://doi.org/10.2478/acs-2020-0024
Parole chiave
© 2020 Martin Kukula et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Chimica, Chimica, altro
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