Reaktionen oxydierter Lipide mit Eiweißstoffen. 1. Mitt. Extrahierbarkeit der Komplexe oxydierter Fette mit Polyamid in Gegenwart von Wasser
- 1 January 1966
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 10 (4) , 315-320
- https://doi.org/10.1002/food.19660100406
Abstract
No abstract availableKeywords
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