Publisher
Springer Berlin Heidelberg
Reference79 articles.
1. Allen, J.C., Hamilton, R.J.: Rancidity in food. 3 rd edition. Blackie Academic & Professional, London, 1996
2. Amorati, R., Pedulli, G.F., Cabrini, L., Zambonin, L., Laudi, L.: Solvent and pH effects on the antioxidant activity of caffeic and other phenolic acids. J. Agric. Food. Chem. 54, 2932 (2006)
3. Andersson, R.E., Hedlund, C.B., Jonsson, U.: Thermal inactivation of a heat-resistant lipase produced by the psychotrophic bacterium Pseudomonas fluoreszens. J. Dairy Sci. 62, 361 (1979)
4. Badings, H.T.: Cold storage defects in butter and their relation to the autoxidation of unsaturated fatty acids. Ned. Melk Zuiveltijdschr. 24, 147 (1970)
5. Barnes, P.J.: Lipid composition of wheat germ and wheat germ oil. Fette Seifen Anstrichm. 84, 256 (1982)