Physical approach for a quantitative analysis of the phytosterols in free phytosterol-oil blends by X-ray Rietveld method

Food Research International - Tập 124 - Trang 2-15 - 2019
M. Gomes Silva1, V.S. Santos2, G.D. Fernandes1, G.A. Calligaris3, M.H.A. Santana2, L.P. Cardoso3, A.P.B. Ribeiro1
1Department of Food Technology, School of Food Engineering, University of Campinas, 80 Monteiro Lobato St., Campinas, SP 13083-970, Brazil
2Department of Biotechnological Processes, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Ave., Campinas, SP 13083-970, Brazil
3Department of Applied Physics, Institute of Physics Gleb Wataghin, University of Campinas, 777 Sérgio Buarque de Holanda St., Campinas, SP 13083-859, Brazil

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