Chemistry and biochemistry of lipid peroxidation products
Author:
Publisher
Informa UK Limited
Subject
General Medicine,Biochemistry
Link
http://www.tandfonline.com/doi/pdf/10.3109/10715762.2010.498477
Reference301 articles.
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2. Routes of formation and toxic consequences of lipid oxidation products in foods
3. Pathogenic and non-pathogenic stress effects on peroxidases in leaves of tobacco
4. Enzymic reactions of fatty acid hydroperoxides in extracts of potato tuber II. Conversion of 9- and 13-hydroperoxy-octadecadienoic acids to monohydroxydienoic acid, epoxyhydroxy- and trihydroxymonoenoic acid derivatives
5. Lipid Peroxidation in Relation to Declining Vigour in Seeds of Soya (Glycine max L.) and Cabbage (Brassica oleracea L.)
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