EFFECT OF PH AND FOOD INGREDIENTS ON THE STABILITY OF EGG-YOLK PHOSPHOLIPIDS AND THE METAL-CHELATOR ANTIOXIDANT ACTIVITY OF PHOSVITIN

被引：20

作者：

LU, CL ^{[1
]}

BAKER, RC ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06686.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：613 / 616

页数：4

共 23 条

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[7] IRON(III)-PHOSPHOPROTEIN CHELATES - STOICHIOMETRIC EQUILIBRIUM-CONSTANT FOR INTERACTION OF IRON(III) AND PHOSPHORYLSERINE RESIDUES OF PHOSVITIN AND CASEIN [J].

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[8] PREPARATION AND CHARACTERIZATION OF PHOSVITIN FROM HEN EGG YOLK [J].

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