Affiliation:
1. Research Institute; Gekkeikan Sake Co., Ltd; 101 Shimotoba-koyanagi-cho Fushimi-ku Kyoto 612-8385 Japan
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference47 articles.
1. Lipid oxidation products in food and atherogenesis;Kubow;Nutr Rev,1993
2. 4-Oxo-2-hexenal, a mutagen formed by omega-3 fat peroxidation, causes DNA adduct formation in mouse organs;Kasai;Ind Health,2005
3. Malondialdehyde, a product of lipid peroxidation, is mutagenic in human cells;Niedernhofer;J Biol Chem,2003
4. Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids;Nielsen;J Agric Food Chem,2004
5. Lipid oxidation in fish oil enriched mayonnaise: Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration;Jacobsen;J Agric Food Chem,2001
Cited by
17 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献