Bound Malondialdehyde in Foods: Bioavailability of N,N‘-Di-(4-methyl-1,4-dihydropyridine-3,5-dicarbaldehyde)lysine
Author:
Affiliation:
1. Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Avenida Padre García Tejero, 4, 41012 Sevilla, Spain.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0343027
Reference46 articles.
1. Toxicity of dietary lipid peroxidation products
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