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International Journal of Food Science
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International Journal of Food Science
/
2019
/
Article
/
Tab 1
/
Research Article
Validation of a Simple and Robust Liebermann–Burchard Colorimetric Method for the Assay of Cholesterol in Selected Milk Products in Ghana
Table 1
Confirming the identity of cholesterol standard.
Melting point
Wavelength maxima (
λ
max
)
Working standard (cholesterol)
148°C–150°C
420 nm
Reference
147°C–150°C [
16
]
410 nm [
15
,
17
]