Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. III. Effects of Added Amino Acids
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1966.tb03266.x/fullpdf
Reference11 articles.
1. Oxidation of Fat in Model Systems Related to Dehydrated Foods. II. Composition and Position of Dispersed Lipid Components and Their Effect on Oxidation Rates
2. Autoxidation of fatty materials in emulsion. II. Factors affecting the histidine-catalyzed autoxidation of emulsified methyl linoleate
3. Dünnschicht-Chromatographie von Aminosäuren auf Kieselgel G. 2. Mitteilung. Eine Schnellmethode zur Trennung und zum qualitativen Nachweis von 22 Aminosäuren
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