ANTIOXIDANT EFFECT OF PEPTIDE IN COMBINATION WITH SUGAR ON AUTOXIDATION OF EDIBLE OILS

被引：7

作者：

KAWASHIMA, K

ITOH, H

CHIBATA, I

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1981年 / 45卷 / 04期

关键词：

D O I：

10.1080/00021369.1981.10864629

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：987 / 992

页数：6

共 14 条

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[8] SYNERGISTIC TERNARY ANTIOXIDANT COMPOSITIONS COMPRISING TOCOPHEROL, PARTIALLY HYDROLYZATE OF GELATIN AND ORGANIC-ACID [J].

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[9] METAL-CATALYZED OXIDATION IN PRESENCE OF WATER IN FOODS [J].

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