PHOSPHATIDYL ETHANOLAMINE AS A SYNERGIST FOR PRIMARY ANTIOXIDANTS IN EDIBLE OILS

被引：70

作者：

DZIEDZIC, SZ

HUDSON, BJF

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1984年 / 61卷 / 06期

关键词：

D O I：

10.1007/BF02636214

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：1042 / 1045

页数：4

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[1] ANTIOXIDANT EFFECT OF PROTEIN HYDROLYZATES IN A FREEZE-DRIED MODEL SYSTEM
BISHOV, SJ
HENICK, AS
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (06) : 873 - &
[2] HYDROXY ISOFLAVONES AS ANTI-OXIDANT FOR EDIBLE OILS
DZIEDZIC, SZ
HUDSON, BJF
[J]. FOOD CHEMISTRY, 1983, 11 (03) : 161 - 166
[3] POLYHYDROXY CHALCONES AND FLAVANONES AS ANTI-OXIDANT FOR EDIBLE OILS
DZIEDZIC, SZ
HUDSON, BJF
[J]. FOOD CHEMISTRY, 1983, 12 (03) : 205 - 212
[4] POLYHYDROXY FLAVONOID ANTI-OXIDANT FOR EDIBLE OILS - PHOSPHOLIPIDS AS SYNERGISTS
HUDSON, BJF
LEWIS, JI
[J]. FOOD CHEMISTRY, 1983, 10 (02) : 111 - 120
[5] HUDSON BJF, LEBENSM WISS TECHNOL