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β-Cyclodextrin as the Key Issue in Production of Acceptable Low-Cholesterol Dairy Products
The application of cyclodextrins in food technology is extensive due to their unique ability to form complexes with many bioactive substances. Consumption of dairy products is associated with an increased risk of cardiovascular diseases (CVD) due to its high content of saturated fatty acids and chol...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100516/ https://www.ncbi.nlm.nih.gov/pubmed/35566269 http://dx.doi.org/10.3390/molecules27092919 |