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Capacity of Reductants and Chelators To Prevent Lipid Oxida..:
Maestre, Rodrigo
;
Pazos, Manuel
;
Iglesias, Jacobo
.
Journal of Agricultural and Food Chemistry. 57 (2009) 19 - p. 9190-9196 , 2009
Link:
https://doi.org/10.1021/jf901727x
RT Journal T1 <Title>Capacity of Reductants and Chelators To Prevent Lipid Oxidation Catalyzed by Fish Hemoglobin</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf901727x&Exemplar=1&LAN=DE A1 Maestre, Rodrigo A1 Pazos, Manuel A1 Iglesias, Jacobo A1 Medina, Isabel PB American Chemical Society (ACS) YR 2009 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 57 IS 19 SP 9190 OP 9196 LK http://dx.doi.org/https://doi.org/10.1021/jf901727x DO https://doi.org/10.1021/jf901727x SF ELIB - SuUB Bremen
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