The effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butter

Seckin, AKMetin, M2019-10-272019-10-2720050950-54230950-5423https://doi.org/10.1111/j.1365-2621.2005.01022.xhttps://hdl.handle.net/11454/39144en10.1111/j.1365-2621.2005.01022.xinfo:eu-repo/semantics/closedAccess5 alpha,6 alpha epoxycholesterol5 beta,6 beta epoxycholesterol7-beta hydroxycholesterol7-ketocholesterolThe effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butterArticle408903906WOS:000231610100014N/AQ2