Foods
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/G4243358W2050QP8.pdf
Reference91 articles.
1. Effect of pH and temperature on comparative antioxidant activity of nonenzymatically browned proteins produced by reaction with oxidized lipids and carbohydrates;Alaiz;J. Agric. Food Chem,1999
2. Deterioration of pasteurized milk on storage;Allen;J. Dairy Res,1985
3. Antioxidant properties of tomato juice as affected by heating;Anese;J. Sci. Food Agric,1999
4. Myoglobin-induced lipid oxidation. A review;Baron;J. Agric. Food Chem,2002
5. Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA;Bovell-Benjamin;J. Food Sci,1999
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