ANTIOXIDANT EFFECT OF PROTEIN HYDROLYZATES IN FREEZE‐DRIED MODEL SYSTEMS Synergistic Action with a Series of Phenolic Antioxidants
- 1 March 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (2), 345-348
- https://doi.org/10.1111/j.1365-2621.1975.tb02198.x
Abstract
No abstract availableKeywords
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- A gas chromatographic method for continuous accelerated study of O2 uptake in fatsJournal of Oil & Fat Industries, 1966
- 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 FOODSaJournal of Food Science, 1960