Antioxidative Activity of Nonenzymatically Browned Proteins Produced in Oxidized Lipid/Protein Reactions

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 4, 1997, Pages 1365-1369

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Amino acid modification; Antioxidative activity; Lipid peroxidation; Nonenzymatic browning; Oxidized lipid protein reaction products

Indexed keywords

BOVINAE; GLYCINE MAX;

EID: 0002299212     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960698t     Document Type: Article

References (25)

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