Effect of cabbage phospholipase D treatment on the oxidative stability of beef homogenate and egg yolk phosphatidylcholine liposomes

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2619-2624

  Dacaranhe, C D ^a   Terao, J ^a  

^a UNIVERSITY OF TOKUSHIMA   (Japan)

Author keywords

Beef homogenate; Lipid oxidation; Liposome; Phospholipase D; Phospholipids

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA;

EID: 0036752393     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08788.x     Document Type: Article

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