Phytosterol oxidation products (POP) in foods with added phytosterols and estimation of their daily intake: A literature review

1. To evaluate the content of phytosterol oxidation products (POP) of foods with added phytosterols, in total 14 studies measuring POP contents of foods with added phytosterols were systematically reviewed. In non‐heated or stored foods, POP contents were low, ranging from (medians) 0.03–3.6 mg/100 ...

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Detalles Bibliográficos
Autores principales: Lin, Yuguang, Knol, Diny, Trautwein, Elke A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Review Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5066650/
https://www.ncbi.nlm.nih.gov/pubmed/27812313
http://dx.doi.org/10.1002/ejlt.201500368

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5066650/
https://www.ncbi.nlm.nih.gov/pubmed/27812313
http://dx.doi.org/10.1002/ejlt.201500368

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