Phytic Acid as a Food Antioxidant
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05324.x/fullpdf
Reference23 articles.
1. Microsomal lipid peroxidation;Buege;Meth. Enz.,1978
2. Phytic acid interactions in food systems;Cheryan;CRC Crit. Rev. Food Sci. Nutr.,1980
3. 31P-nuclear magnetic resonance-pH titrations of myo-inositol hexaphosphate;Costello;Carbohydr. Res.,1976
4. Sensory properties and lipid oxidation in prerigor processed fresh pork sausage;Drerup;J. Food Sci.,1981
5. Bioavailability of trace mineral elements;Forbes;Ann. Rev. Nutr.,1983
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