The Antioxidative Effect of Protein on the Hemoglobin-Catalyzed Oxidation of Sardine Oil in an Emulsion System.
- 1 January 1993
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 40 (8) , 602-608
- https://doi.org/10.3136/nskkk1962.40.8_602
Abstract
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