ELISA To Quantify Hexanal−Protein Adducts in a Meat Model System
Author:
Affiliation:
1. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf001151o
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1. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids
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