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| Application of Microcapsulation Technology for Food Cholesterol Elimination |
| Lu Hongjun |
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Abstract The physiological function and elimination technique are introduced.Emphases are put on the theory for microcapsulation,coating material selection and affecting factors during processing.
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| [1] |
QI Biao, MI Ruifang, XIONG Suyue, CHEN Xi, LI Jiapeng, YANG Junna, LI Jinchun, QIAO Xiaoling, WANG Shouwei. Optimization of Ultrasonic-Assisted Enzymatic Extraction of Lard and Cholesterol Removal from It[J]. Meat Research, 2018, 32(7): 23-28. |
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2001, Vol. 15 
