Protein−Lipid Interactions during Liposome Oxidation with Added Anthocyanin and Other Phenolic Compounds
Author:
Affiliation:
1. Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27, FIN-00014 Helsinki, Finland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034785e
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5. Carcinogenicity in Mice of Mutagenic Compounds from a Tryptophan Pyrolyzate
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