Phytic Acid Protective Effect Against Beef Round Muscle Lipid Peroxidation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05646.x/fullpdf
Reference46 articles.
1. Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage
2. Role of metals in oxygen radical reactions
3. [30] Microsomal lipid peroxidation
4. Role of ferritin as a lipid oxidation catalyst in muscle food
5. Factors Influencing Catalysis of Lipid Oxidation by the Soluble Fraction of Mackerel Muscle
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