Cholesterol oxidation in lard as affected by CLA during heating – A kinetic approach
Version of Record online: 27 DEC 2010
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 113, Issue 2, pages 214–223, February 2011
How to Cite
Yen, T.-Y., Lu, Y.-F., Inbaraj, B. S. and Chen, B.-H. (2011), Cholesterol oxidation in lard as affected by CLA during heating – A kinetic approach. Eur. J. Lipid Sci. Technol., 113: 214–223. doi: 10.1002/ejlt.201000405
- Issue online: 9 FEB 2011
- Version of Record online: 27 DEC 2010
- Accepted manuscript online: 29 OCT 2010 01:20AM EST
- Manuscript Accepted: 20 SEP 2010
- Manuscript Revised: 9 SEP 2010
- Manuscript Received: 7 JUL 2010
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- If your institution does not currently subscribe to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!