FREE-RADICAL INITIATION IN PROTEINS AND AMINO-ACIDS BY IONIZING AND ULTRAVIOLET RADIATIONS AND LIPID OXIDATION .3. FREE-RADICAL TRANSFER FROM OXIDIZING LIPIDS

被引：83

作者：

SCHAICH, KM

机构：

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1980年 / 13卷 / 03期

关键词：

D O I：

10.1080/10408398009527290

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：189 / 244

页数：56

共 435 条

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