Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification
Author:
Affiliation:
1. Division of Industrial Food Research, Technical University of Denmark, Lyngby, Denmark
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.925422
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4. Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal
5. Effect of Oxidized Lipid/Amino Acid Reaction Products on the Antioxidative Activity of Common Antioxidants
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