Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids.
about
Antioxidant activity of proteins and peptides.Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions.Oxidation of bovine serum albumin initiated by the Fenton reaction--effect of EDTA, tert-butylhydroperoxide and tetrahydrofuran.Egg white hydrolysate inhibits oxidation in mayonnaise and a model system.Stability of bisphenol A (BPA) in oil-in water emulsions under riboflavin photosensitization.
P2860
Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年学术文章
@wuu
2004年学术文章
@zh-cn
2004年学术文章
@zh-hans
2004年学术文章
@zh-my
2004年学术文章
@zh-sg
2004年學術文章
@yue
2004年學術文章
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2004年學術文章
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name
Effects of lactoferrin, phytic ...... n polyunsaturated fatty acids.
@en
Effects of lactoferrin, phytic ...... n polyunsaturated fatty acids.
@nl
type
label
Effects of lactoferrin, phytic ...... n polyunsaturated fatty acids.
@en
Effects of lactoferrin, phytic ...... n polyunsaturated fatty acids.
@nl
prefLabel
Effects of lactoferrin, phytic ...... n polyunsaturated fatty acids.
@en
Effects of lactoferrin, phytic ...... n polyunsaturated fatty acids.
@nl
P2093
P356
P1476
Effects of lactoferrin, phytic ...... n polyunsaturated fatty acids.
@en
P2093
Arni Petersen
Maike Timm-Heinrich
Nina S Nielsen
P304
P356
10.1021/JF0492316
P407
P577
2004-12-01T00:00:00Z