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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: Martin Kukula,  Lukáš Kolarič and  Peter Šimko  
Open Access
|Jan 2021

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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: 2 issues 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.

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