Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation-Reference-Cited by-同舟云学术

Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation

Published:2020-01 Issue: Volume:152 Page:102040
ISSN:0952-3278
Container-title:Prostaglandins, Leukotrienes and Essential Fatty Acids
language:en
Short-container-title:Prostaglandins, Leukotrienes and Essential Fatty Acids

Author:

Dias Fernanda Furlan Goncalves,Augusto-Obara Thalita Riquelme,Hennebelle Marie,Chantieng Siriyakorn,Ozturk Gulustan,Taha Ameer Y.,Vieira Thais Maria Ferreira de Souza,Leite Nobrega de Moura Bell Juliana Maria

Funder

Center for Advanced Processing and Packaging Studies

FAPESP

CAPES

Publisher

Elsevier BV

Subject

Cell Biology,Clinical Biochemistry

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4. Lipid oxidation in foods;St Angelo;Crit. Rev. Food Sci. Nutr.,1996

5. M.B. Korycka-Dahl, T. Richardson, C.S. Foote, C. Foote, Activated oxygen species and oxidation of food constituents, (2009). doi:10.1080/10408397809527250.

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