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Structure-activity relationships between sterols and their thermal stability in oil matrix

Yinzhou Hu1, Junli Xu2, Weisu Huang3

  • 1Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Hangzhou 310058, China; School of Life Sciences, Shaoxing University, Shaoxing 312000, China.

Food Chemistry
|April 16, 2018
PubMed

Keywords:
DegradationKineticPhytosterolQSARSterol

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