Nutritional Evaluation of Cheeses: Cholesterol and Its Oxide 7- Ketocholesterol
Ellen Abreu da Cruz, Sibelli Passini Barbosa Ferrão, Rebeca de Carvalho Rosas, Vinícius Souza Rotondano, Gabriel Chaves Figueiredo & Sérgio Augusto de Albuquerque Fernandes · Current Journal of Applied Science and Technology · 2018
Aim: The present study sought to identify and quantify the contents of cholesterol and 7-ketocholesterol in cheese samples (Mozzarella, Prato and Minas Frescal). Study Design: The study used a completely randomized design in triplicate. ANOVA was used for the HPLC results compari...
Open access
Research Article
10.9734/CJAST/2018/39656