ANTIOXIDANT EFFECT OF PROTEIN HYDROLYZATES IN FREEZE-DRIED MODEL SYSTEMS - SYNERGISTIC ACTION WITH A SERIES OF PHENOLIC ANTIOXIDANTS

被引：51

作者：

BISHOV, SJ ^{[1
]}

HENICK, AS ^{[1
]}

机构：

[1] USA,NATICK LABS,FOOD SCI LAB,NATICK,MA 01760

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02198.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：345 / 348

页数：4

共 6 条

[1]

BISHOV S. J., 1960, FOOD RES, V25, P174

BISHOV, SJ ;

HENICK, AS .

BISHOV, SJ ;

HENICK, AS .

KAREL, M ;

TANNENBAUM, SR ;

WALLACE, DH ;

MALONEY, H .

MARCUSE, R .

[6]

MARSHALL NE, 1974, FOOD TECHNOL, V28, P50