Controlling lipid oxidation of food by active packaging technologies
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2013/FO/C3FO30360H
Reference98 articles.
1. Active Food Packaging Technologies
2. Antioxidant Activity of Proteins and Peptides
3. Role of Physical Structures in Bulk Oils on Lipid Oxidation
4. Dietary epoxy fatty acids are absorbed in healthy women
5. Dietary lipid peroxidation products and DNA damage in colon carcinogenesis
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