The optimization of cholesterol reduction from egg yolk using β-cyclodextrin

LYU Ting-ting,CHEN You-liang

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (12) : 111.

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PDF(754 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (12) : 111.

The optimization of cholesterol reduction from egg yolk using β-cyclodextrin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(12): 111

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