Inhibition of corn oil oxidation by N-acetyl-cysteine and glutathione-Reference-Cited by-同舟云学术

Inhibition of corn oil oxidation by N-acetyl-cysteine and glutathione

Published:2008-08 Issue:3 Volume:109 Page:624-629
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Papadopoulou Despina,Roussis Ioannis G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

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3. Lipid oxidation;Frankel,1998

4. Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs emulsions;Frankel;Journal of Agricultural and Food Chemistry,1994

5. Improvement in the safety of foods by SH-containing amino acids and peptides. A review;Friedman;Journal of Agricultural and Food Chemistry,1994

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3. A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters;TURKISH JOURNAL OF AGRICULTURE AND FORESTRY;2014

4. Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfur;Meat Science;2011-08

5. Efecto de la adición de ajo en la estabilidad y calidad sensorial de una pasta de aceituna;Grasas y Aceites;2011-05-12