- CO
CO
Journal of agricultural and food chemistry (2016-12-16)
Marko Tarvainen, Karl-Werner Quirin, Heikki Kallio, Baoru Yang
PMID27977183
ABSTRACT
Cholesterol oxidation products (COPs) in foods may pose risks for human health. Suitable antioxidants can reduce the formation of COPs in industrial products. Consumer awareness of food additives has brought a need for more natural alternatives. This is the first study on the effects of supercritical CO