Natural antioxidants produced in oxidized lipid/amino acid browning reactions
Author:
Affiliation:
1. ; Instituto de la Grasa; Avda. Padre García Tejero, 4 Sevilla 41012 Spain
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference32 articles.
1. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids
2. Industrial Aspects of Lipid Oxidation
3. Maillard Reaction Products and Lipid Oxidation
4. Lipid oxidation
5. Oxygen radical chemistry of polyunsaturated fatty acids
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