Antioxidative Activity of Amino Phospholipids and Phospholipid/Amino Acid Mixtures in Edible Oils As Determined by the Rancimat Method
Author:
Affiliation:
1. Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf060848s
Reference48 articles.
1. Phospholipids Increase Radical-Scavenging Activity of Vitamin E in a Bulk Oil Model System
2. Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols
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