Phosphatidyl ethanolamine as a synergist for primary antioxidants in edible oils
- 1 June 1984
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 61 (6) , 1042-1045
- https://doi.org/10.1007/bf02636214
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Polyhydroxy flavonoid antioxidants for edible oils. Phospholipids as synergistsFood Chemistry, 1983
- Hydroxy isoflavones as antioxidants for edible oilsFood Chemistry, 1983
- Polyhydroxy chalcones and flavanones as antioxidants for edible oilsFood Chemistry, 1983
- ANTIOXIDANT EFFECT OF PROTEIN HYDROLYZATES IN A FREEZE‐DRIED MODEL SYSTEMJournal of Food Science, 1972