ANTIOXIDANT ACTIVITY OF CYSTEINE AND PROTEIN SULFHYDRYLS IN A LINOLEATE EMULSION OXIDIZED BY HEMOGLOBIN

被引：64

作者：

TAYLOR, MJ ^{[1
]}

RICHARDSON, T ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06526.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1223 / &

共 39 条

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