Food Components that Reduce Cholesterol Absorption

Timothy P. Carr, Elliot D. Jesch

Research output: Chapter in Book/Report/Conference proceedingChapter

26 Scopus citations
Original languageEnglish (US)
Title of host publicationAdvances in Food and Nutrition Research
EditorsSteve Taylor
Pages165-204
Number of pages40
DOIs
StatePublished - 2006

Publication series

NameAdvances in Food and Nutrition Research
Volume51
ISSN (Print)1043-4526

ASJC Scopus subject areas

  • Food Science

Cite this

Carr, T. P., & Jesch, E. D. (2006). Food Components that Reduce Cholesterol Absorption. In S. Taylor (Ed.), Advances in Food and Nutrition Research (pp. 165-204). (Advances in Food and Nutrition Research; Vol. 51). https://doi.org/10.1016/S1043-4526(06)51003-4