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Effect of packaging in preventing cholesterol autoxidation in milk chocolates for a higher quality and safer shelf-life
Non-enzymatic cholesterol oxidation products (COPs) are nowadays receiving increasing attention in food technology for their potential use as biomarkers of freshness and safety in raw materials and complex food matrices, as well as markers of cholesterol oxidation during the production and shelf-lif...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10118114/ https://www.ncbi.nlm.nih.gov/pubmed/37079640 http://dx.doi.org/10.1371/journal.pone.0284691 |