EFFECT OF LIPID-PEROXIDATION IN HERRING MICROSOMAL FRACTION ON ADDED LIPIDS

被引：0
作者：
NATTRESS, DT [1 ]
SLABYJ, BM [1 ]
机构：
[1] UNIV MAINE,DEPT FOOD SCI,ORONO,ME 04469
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1983年 / 186卷 / AUG期
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
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页码：108 / AGFD
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