Antioxidant Properties of Casein Calcium Peptides and Their Effects on Lipid Oxidation in Beef Homogenates-Reference-Cited by-同舟云学术

Antioxidant Properties of Casein Calcium Peptides and Their Effects on Lipid Oxidation in Beef Homogenates

Published:2004-12-21 Issue:2 Volume:53 Page:464-468
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sakanaka Senji¹,Tachibana Yumi¹,Ishihara Noriyuki¹,Juneja Lekh Raj¹

Affiliation:

1. School of Bioresources, Hiroshima Prefectural University, 562 Nanatsuka, Shobara, Hiroshima 727-0023, Japan, and Central Research Laboratories, Taiyo Kagaku Co., Ltd., 1-3 Takaramachi, Yokkaichi, Mie 510-0844, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0487699

Reference45 articles.

1. Antioxidant Effects of Some Ginger Constituents

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