Peroxidase and Lipoxygenase Influence on Stability of Polyunsaturated Fatty Acids in Sweet Corn (Zea mays L.) during Frozen Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06288.x/fullpdf
Reference32 articles.
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2. Food Freezing
3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
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