Contribution of the formation of oxidized lipid/amino acid reaction products to the protective role of amino acids in oils and fats

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 7, 1996, Pages 1890-1895

  Alaiz, Manuel ^a   Zamora, Rosario ^a   Hidalgo, Francisco J ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Aliphatic amines; Antioxidative activity; Antioxidative mechanism; nonenzymatic browning; Lipid peroxidation

Indexed keywords

GLYCINE MAX;

EID: 0002016851     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9502919     Document Type: Article

References (22)

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