Untersuchungen über die Veränderungen der Fette beim Erhitzen mit nichtlipidischen Substanzen-Reference-Cited by-同舟云学术

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Untersuchungen über die Veränderungen der Fette beim Erhitzen mit nichtlipidischen Substanzen

Published:1961 Issue:4 Volume:5 Page:387-398
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Janíček G.,Pokorný J.

Publisher

Wiley

Subject

Food Science

Reference12 articles.

1. Lipoamino-Acids: The Question of Artefact

2. Oxidized fatty acid-protein complexes

3. Brown-colored oxypolymers of unsaturated fats

4. Lipids of Biologic Importance

Cited by 14 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

1. Natural antioxidants produced in oxidized lipid/amino acid browning reactions;Journal of the American Oil Chemists' Society;1995-12

2. Quality of Lipids of Indian Deep Fat Fried Food Products;Lipid / Fett;1990-01

3. Chemical and biological properties related to toxicity of heated fats;Journal of Toxicology and Environmental Health;1981-01

4. Reaction of Oxidized Lipids with Protein. Part 10. Effect of Protein on the Autoxidation of Phospholipids;Food / Nahrung;1975

5. Antioxidant activity of some brown pigments in lipids;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1973-12

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