✦ LIBER ✦
Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability †
✍ Scribed by Wang, Lynn L.; Xiong, Youling L.
- Book ID
- 120587138
- Publisher
- American Chemical Society
- Year
- 2005
- Tongue
- English
- Weight
- 142 KB
- Volume
- 53
- Category
- Article
- ISSN
- 0021-8561
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