Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions
Keywords:Fluorescent compound, Food, Hydrophobic interaction - Information (paper), Oxidizing lipid, protein interactions
This part reviews the mechanisms of oxidizing lipid-protein interactions. Hydrophobic interactions, radical reactions and formation of covalent compounds with secondary products of lipid oxidation are described.
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Hidalgo FJ, Zamora R, Alaiz M. Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions. grasasaceites [Internet]. 1992Feb.28 [cited 2023Jun.5];43(1):31-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1194
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