EFFECTS OF TYPE-I, TYPE-II AND TYPE-III ANTIOXIDANTS ON PHOSPHOLIPID OXIDATION IN A MEAT MODEL FOR WARMED OVER FLAVOR

被引：27

作者：

ROOZEN, JP ^{[1
]}

机构：

[1] USDA ARS,SO REG RES CTR,NEW ORLEANS,LA 70179

来源：

FOOD CHEMISTRY | 1987年 / 24卷 / 03期

关键词：

D O I：

10.1016/0308-8146(87)90149-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：167 / 185

页数：19

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