Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9806661
Reference20 articles.
1. Dean, J. A.Lange's Handbook of Chemistry, 12th ed.; McGraw-Hill Book: New York, 1979; p 5-5.
2. Free radicals in iron-containing systems
3. Dynamics of Xanthine Oxidase- and Fe3+-ADP-Dependent Lipid Peroxidation in Negatively Charged Phospholipid Vesicles
4. Antioxidant functions of phytic acid
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