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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 ...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| 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 |