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Integral Kinetic Model for Studying Quercetin Degradation and Oxidation as Affected by Cholesterol During Heating
The degradation and oxidation of quercetin, as affected by cholesterol during heating at 150 °C, was kinetically studied using non-linear regression models. Both TLC and HPLC were used to monitor the changes of quercetin, cholesterol and cholesterol oxidation products (COPs) during heating. The form...
| Autores principales: | , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Molecular Diversity Preservation International (MDPI)
2010
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2996733/ https://www.ncbi.nlm.nih.gov/pubmed/21152275 http://dx.doi.org/10.3390/ijms11082805 |