Contribution of the Formation of Oxidized Lipid/Amino Acid Reaction Products to the Protective Role of Amino Acids in Oils and Fats
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (7) , 1890-1895
- https://doi.org/10.1021/jf9502919
Abstract
No abstract availableKeywords
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