BUTYLATED HYDROXYANISOLE (BHA) INDUCED CHANGES IN THE SYNTHESIS OF POLAR LIPIDS AND IN THE MOLAR RATIO OF TETRAHYMANOL TO POLAR LIPIDS IN TETRAHYMENA PYRIFORMIS-Reference-Cited by-同舟云学术

BUTYLATED HYDROXYANISOLE (BHA) INDUCED CHANGES IN THE SYNTHESIS OF POLAR LIPIDS AND IN THE MOLAR RATIO OF TETRAHYMANOL TO POLAR LIPIDS IN TETRAHYMENA PYRIFORMIS

Published:1980-09 Issue:5 Volume:45 Page:1251-1255
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SURAK J. G.,SINGH R. G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb06531.x/fullpdf

Reference34 articles.

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4. Synergistic Action of Amphotericin B and Antioxidants Against Certain Opportunistic Yeast Pathogens

5. Modulation of erythrocyte membrane proteins by membrane cholesterol and lipid fluidity

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1. In vitro assessment of synthetic phenolic antioxidants for inhibition of foodborne Staphylococcus aureus, Bacillus cereus and Pseudomonas fluorescens;Food Control;2013-04

2. Effect of selected phenolic compounds on the membrane-bound adenosine triphosphatase of Staphylococcus aureus;Food Microbiology;1987-07

3. Lethal effect of butylated hydroxyanisole as related to bacterial fatty acid composition;Applied and Environmental Microbiology;1986-07

4. In Vitro Growth Inhibition of Mastitis Causing Bacteria by Phenolics and Metal Chelators;Journal of Dairy Science;1985-11

5. Effect of Phenolic Antioxidants on Microbial Growth;CRC Critical Reviews in Microbiology;1985-01