Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions
DOI:
https://doi.org/10.3989/gya.1992.v43.i1.1194Keywords:
Fluorescent compound, Food, Hydrophobic interaction - Information (paper), Oxidizing lipid, protein interactionsAbstract
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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Published
1992-02-28
How to Cite
1.
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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Reviews
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Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)

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