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

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

Acta Chimica Slovaca
Volume 13 (2020): Issue 2 (October 2020)
By: ,   and    
Open Access
|Jan 2021
Authors

Authors

Martin Kukula

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition

Lukáš Kolarič

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition

Peter Šimko

qsimko@stuba.sk

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
DOI: https://doi.org/10.2478/acs-2020-0024 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X
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Language: English
Page range: 55 - 60
Published on: Jan 29, 2021
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
cholesterol intake,
milk,
HPLC,
health,
crosslinked β-cyclodextrin,
cholesterol-free foods,
annual consumption
Related subjects:
Chemistry,
Chemistry, other

© 2021 Martin Kukula, Lukáš Kolarič, Peter Šimko, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 13 (2020): Issue 2 (October 2020)
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