Polyhydroxy flavonoid antioxidants for edible oils. Phospholipids as synergists
- 1 February 1983
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 10 (2) , 111-120
- https://doi.org/10.1016/0308-8146(83)90027-4
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Sequestering and exchange of metal ions in edible oils containing phospholipidsJournal of Oil & Fat Industries, 1976
- Nonenzymic browning. X. Kinetics of the oxidative browning of phosphatidylethanolamineZeitschrift für Lebensmittel-Untersuchung und Forschung, 1974
- ANTIOXIDANT EFFECT OF PROTEIN HYDROLYZATES IN A FREEZE‐DRIED MODEL SYSTEMJournal of Food Science, 1972