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2005•Food Science and BiotechnologyRequires access

Optimization of Cholesterol Removal by Crosslinked β-Cyclodextrin in Egg Yolk

Tae-Hee Jung, Heung-Sik Park, Hae‐Soo Kwak

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Key concepts: Yolk, Cyclodextrin, Cholesterol, Chemistry, Mixing (physics), Adipic acid, Chromatography, Food science

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Optimization of Cholesterol Removal by Crosslinked β-Cyclodextrin in Egg Yolk — Research Paper | ScholarLens