Lipid Changes of Freeze-Dried Spinach by Various Kinds of Oxidation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb10599.x/fullpdf
Reference29 articles.
1. H-D Belitz, W. Grosch, and D Hadziyev, 1987 . Food chemistry . Translated by2nd ed . Berlin, Heidelberg: Springer-Verlag. p128 .
2. Analysis of a specific oxygenation reaction of soybean lipoxygenase-1 with fatty acids esterified in phospholipids
3. Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effects
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