Addition of oxidized lipid/amino acid reaction products delays the peroxidation initiated in a soybean oil
- Author
- ALAIZ, M; ZAMORA, R; HIDALGO, F. J
CSIC, inst. Grasa, 41012 Sevilla, Spain - Source
Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 10, pp 2698-2701 ; ref : 21 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Antioxygène Huile soja Peroxydation Produit naturel Huile végétale
- Keyword (en)
- Antioxygen Soybean oil Peroxidation Natural product Vegetal oil
- Keyword (es)
- Antioxígeno Aceite soya Peroxidación Producto natural Aceite vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2898081
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf00058a027 
https://dx.doi.org/10.1021/jf00058a027
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