Decrease of cholesterol content in milk by sorption onto β-cyclodextrin crosslinked with tartaric acid; considerations and implications
, oraz
29 sty 2021
O artykule
Data publikacji: 29 sty 2021
Zakres stron: 55 - 60
DOI: https://doi.org/10.2478/acs-2020-0024
Słowa kluczowe
© 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