EFFECTS OF REACTION CONDITIONS AND REACTANT CONCENTRATIONS ON POLYMERIZATION OF LYSOZYME REACTED WITH PEROXIDIZING LIPIDS

被引：24

作者：

FUNES, JA ^{[1
]}

WEISS, U ^{[1
]}

KAREL, M ^{[1
]}

机构：

[1] MIT, DEPT NUTR & FOOD SCI, CAMBRIDGE, MA 02139 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1982年 / 30卷 / 06期

关键词：

D O I：

10.1021/jf00114a050

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1204 / 1208

页数：5

共 17 条

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[5] COMPARISON OF VARIOUS METHODS FOR EXTRACTION OF TOTAL LIPIDS, FATTY-ACIDS, CHOLESTEROL, AND OTHER STEROLS FROM FOOD-PRODUCTS [J].

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OSGOOD, T .

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[6] CHANGES IN LYSOZYME DUE TO REACTIONS WITH PEROXIDIZING METHYL LINOLEATE IN A DEHYDRATED MODEL SYSTEM [J].

KANNER, J ;

KAREL, M .

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[7]

KAREL M, 1977, BIOTECHNOLOGICAL APP

[8] LIPID OXIDATION - BIOLOGIC EFFECTS AND ANTIOXIDANTS - A REVIEW [J].

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[9]

LOWRY OH, 1951, J BIOL CHEM, V193, P265

[10]

MCCAY PB, 1981, FED PROC, V40, P173

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