ANTIOXIDANT EFFECT OF PROTEIN HYDROLYZATES IN A FREEZE‐DRIED MODEL SYSTEM
- 1 November 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (6) , 873-875
- https://doi.org/10.1111/j.1365-2621.1972.tb03691.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. III. Effects of Added Amino AcidsJournal of Food Science, 1966
- A gas chromatographic method for continuous accelerated study of O2 uptake in fatsJournal of Oil & Fat Industries, 1966
- Stabilization of linoleic acid by arginine and lysine against oxidationJournal of Oil & Fat Industries, 1964
- The effect of some amino acids on the oxidation of linoleic acid and its methyl esterJournal of Oil & Fat Industries, 1962
- Oxidation of Fat in Model Systems Related to Dehydrated Foods.a II. Composition and Position of Dispersed Lipid Components and Their Effect on Oxidation RatesJournal of Food Science, 1961
- OXIDATION OF FAT IN MODEL SYSTEMS RELATED TO DEHYDRATED FOODSaJournal of Food Science, 1960