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Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion.
Esperança, Eduardo S; Bonatto, Mariane S; Silva, Karen C G; Shimamoto, Gustavo G; Tubino, Matthieu; Costa, Mariana C; Rodrigues, Christianne E C; Meirelles, Antonio J A; Sato, Ana C K; Maximo, Guilherme J.
Afiliação
  • Esperança ES; School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Bonatto MS; School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Silva KCG; School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Shimamoto GG; Chemical Institute, University of Campinas, Campinas 13083-970, Brazil.
  • Tubino M; Chemical Institute, University of Campinas, Campinas 13083-970, Brazil.
  • Costa MC; School of Chemical Engineering, University of Campinas, Campinas 13083-852, Brazil.
  • Rodrigues CEC; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil.
  • Meirelles AJA; School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Sato ACK; School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
  • Maximo GJ; Chemical Institute, University of Campinas, Campinas 13083-970, Brazil.
Foods ; 11(22)2022 Nov 14.
Article em En | MEDLINE | ID: mdl-36429220
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article