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. 2019 Jul 3;8(7):241. doi: 10.3390/foods8070241

Figure 4.

Figure 4

Comparison of gas chromatographic profiles of cholesterol in duck liver pâté from the control (A) and duck liver pâté treated with β-CD (B) and the precipitated β-CD–cholesterol complex separated by centrifugation (C). Peak identification: 1 = cholestane, 2 = cholesterol.