Nonenzymic browning. VIII. Autoxidation and browning reactions of phosphatidylethanolamine
- 1 December 1973
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 153 (5) , 322-325
- https://doi.org/10.1007/bf01140366
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Nonenzymic browning. VI. Browning produced by oxidized polyunsaturated lipids on storage with protein in presence of waterZeitschrift für Lebensmittel-Untersuchung und Forschung, 1973
- Nonenzymic browning. 3. Browning reactions during heating of fish oil fatty acid esters with proteinZeitschrift für Lebensmittel-Untersuchung und Forschung, 1973
- Phospholipid spray reagentsJournal of Chromatography A, 1972
- Nichtenzymatische BräunungZeitschrift für Lebensmittel-Untersuchung und Forschung, 1971
- Phospholipid oxidation in emulsionsLipids, 1970
- The phosphatides of safflower seeds involved in color formation occurring in extracted and heated crude oilsJournal of Oil & Fat Industries, 1970
- Quantitative gas chromatography in the structural characterization of glyceryl phosphatidesJournal of Oil & Fat Industries, 1968
- Studies on the Composition of Egg LipidaJournal of Food Science, 1962
- Organic peroxides. Part IV. Alkyl–oxygen heterolysis in organic peroxidesJournal of the Chemical Society, 1954
- The velocity coefficients of the chain propagation and termination reactions in olefin oxidations in liquid systemsDiscussions of the Faraday Society, 1951