Prooxidative and antioxidative effects of phospholipids on milk fat
Author:
Affiliation:
1. ; Department of Food Science; University of Massachusetts; Amherst MA 01003
2. ; Department of Nutritional Sciences, Faculty of Medicine; University of Toronto; Toronto Ontario Canada
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1007/BF02657539/fullpdf
Reference14 articles.
1. Synergism between phospholipids and naturallyoccurring antioxidants in leaf lipids
2. Phospholipids plus tocopherols increase soybean oil stability
3. Role of seed phosphatides as antioxidants for ghee (butter fat)
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