NAGIOS: RODERIC FUNCIONANDO

Analysis of phytosterols in foods

Repositori DSpace/Manakin

dc.contributor.author	Lagarda Blanch, María Jesús
dc.contributor.author	García Llatas, Guadalupe
dc.contributor.author	Farré Rovira, Rosaura
dc.date.accessioned	2014-02-26T14:13:19Z
dc.date.available	2014-02-26T14:13:19Z
dc.date.issued	2006
dc.identifier.citation	Lagarda Blanch, María Jesús García Llatas, Guadalupe Farré Rovira, Rosaura 2006 Analysis of phytosterols in foods Journal of Pharmaceutical and Biomedical Analysis 41 1486 1496
dc.identifier.uri	http://hdl.handle.net/10550/33378
dc.description.abstract	Phytosterols are bioactive compounds, one of their most studied and outstanding properties being their cholesterol-lowering activity. This explains the growing interest in the phytosterol contents of foods as either intrinsic or added components. The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food.
dc.relation.ispartof	Journal of Pharmaceutical and Biomedical Analysis, 2006, vol. 41, p. 1486 -1496
dc.subject	Alimentació
dc.title	Analysis of phytosterols in foods
dc.type	journal article	es_ES
dc.date.updated	2014-02-26T14:13:19Z
dc.identifier.doi	10.1016/j.jpba.2006.02.052
dc.identifier.idgrec	031369
dc.rights.accessRights	open access	es_ES
dc.identifier.url	10.1016/j.jpba.2006.02.052