Effect of pH and Temperature on Comparative Antioxidant Activity of Nonenzymatically Browned Proteins Produced by Reaction with Oxidized Lipids and Carbohydrates-Reference-Cited by-同舟云学术

Effect of pH and Temperature on Comparative Antioxidant Activity of Nonenzymatically Browned Proteins Produced by Reaction with Oxidized Lipids and Carbohydrates

Published:1999-01-14 Issue:2 Volume:47 Page:748-752
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alaiz Manuel¹,Hidalgo Francisco J.¹,Zamora Rosario¹

Affiliation:

1. Instituto de la Grasa, CSIC, 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/jf980733r

Reference18 articles.

1. Lipid oxidation catalysts and inhibitors in raw materials and processed foods

2. Review. Recent advances in lipid oxidation

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