Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids
DOI:
https://doi.org/10.3989/gya.1991.v42.i5.1224Keywords:
Food, Information (paper), Oxidized fatty acid, Protein, Secondary productAbstract
Radical chemistry of polyunsaturated fatty acids. This part summarizes the mechanisms of lipid oxidation. The compounds that react with proteins are specially discussed.
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Published
1991-10-30
How to Cite
1.
Hidalgo FJ, Zamora R, Alaiz M. Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids. grasasaceites [Internet]. 1991Oct.30 [cited 2023Oct.5];42(5):379-86. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1224
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Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)

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