1. 1) C. Urakami, A. Kameyama, N. Morikawa, and E. Kajimoto: Antioxidant activity of glycerylphosphatides and their hydrolysis products. V. A mechanism for the antioxidant activity of alkyl phosphates. Yukagaku, 16, 123-126 (1967).
2. 2) C. Urakami, K. Umetani, and N. Marikawa: Antioxidant activity of glycerylphosphatides and their hydrolysis products. VI. A mechanism for the phosphate esters containing the amino group and the molecular conformations of lecithin in relation to its antioxidant activity. Yukagaku, 16, 406-409 (1967).
3. 3) T. Ohshima, Y. Fujita, and C. Koizumi: Oxidative stability of sardine and mackerel lipids with reference to synergism between phospholipids and α-tocopherol. J. Am. Oil. Chem. Soc., 70, 269-276 (1993).
4. 4) K. Sato and G. R. Hegarty: Warmed-over flavor in cooked meats. J. Food. Sci., 36, 1098-1102 (1971).
5. 5) D. P. Sen and C. S. Bhandary: Lipid oxidation in raw and cooked oil sardine (Sardinella longiceps) fish during refrigerated storage. Food Sci. Technol., 11, 124-127 (1978).