【序号】:1
【作者】:Katherine M. Phillips1, David M. Ruggio, Jari I. Toivo, Molly A. Swank and Amy H. Simpkins
【题名】:Free and Esterified Sterol Composition of Edible Oils and Fats
【期刊】:Journal of Food Composition and Analysis
【年、卷、期、起止页码】:Volume 15, Issue 2, April 2002, Pages 123-142
【全文链接】:
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WJH-465N928-1&_user=10&_coverDate=04%2F30%2F2002&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=75e79551fec1f0f07f5af9263f036bbb&searchtype=a【序号】:2
【作者】:David Kritchevskya , Shirley C. Chenb【题名】:Phytosterols—health benefits and potential concerns: a review【期刊】:Nutrition Research【年、卷、期、起止页码】:Volume 25, Issue 5, Pages 413-428 (May 2005)
【全文链接】:http://www.nrjournal.com/article/S0271-5317(05)00083-7/abstract
【序号】:3
【作者】:Sodeif Azadmard-Damirchia
【题名】:Review of the use of phytosterols as a detection tool for adulteration of olive oil with hazelnut oil
【期刊】:Food Additives & Contaminants
【年、卷、期、起止页码】:Volume 27, Issue 1, First published 2010, Pages 1 - 10
【全文链接】:
http://www.informaworld.com/smpp/content~db=all~content=a915050604