Phospholipids in foods: prooxidants or antioxidants?-Reference-Cited by-同舟云学术

Phospholipids in foods: prooxidants or antioxidants?

Published:2015-07-23 Issue:1 Volume:96 Page:18-31
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Cui Leqi¹,Decker Eric A¹²

Affiliation:

1. Department of Food Science; University of Massachusetts; Amherst MA 01003 USA

2. Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science; King Abdulaziz University; PO Box 80203 Jeddah 21589 Saudi Arabia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7320/fullpdf

Reference150 articles.

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3. Health benefits of n-3 polyunsaturated fatty acids: eicosapentaenoic acid and docosahexaenoic acid;Siriwardhana;Adv Food Nutr Res,2012

4. The role of oxygen in lipid oxidation reactions: a review;Johnson;Annu Rev Food Sci Technol,2015

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