Oxymyoglobin and Lipid Oxidation in Phosphatidylcholine Liposomes Retarded by α-tocopherol and β-carotene
- 1 November 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (6), 1095-1097
- https://doi.org/10.1111/j.1365-2621.1997.tb12220.x
Abstract
No abstract availableKeywords
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