PRO-OXIDANT EFFECT OF SOME CARBONYL COMPOUNDS IN VEGETABLE OILS

[11] STUDIES OF THE REACTION BETWEEN PROTEINS AND REDUCING SUGARS IN THE DRY STATE .6. THE REACTIVITY OF THE TERMINAL AMINO GROUPS OF LYSINE IN MODEL SYSTEMS [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1952, 9 (03) : 293 - 305

[12] THE AMADORI REARRANGEMENT UNDER NEW CONDITIONS AND ITS SIGNIFICANCE FOR NON-ENZYMATIC BROWNING REACTIONS [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1953, 75 (02) : 316 - 322

[13] HODGE JE, 1961, CEREAL CHEM, V38, P207

[14] HODGE JE, 1952, J AM CHEM SOC, V74, P316

[15] HODGE JE, 1953, AGR FOOD CHEM, V1, P928

[16] Josephson D. V., 1945, FOOD INDUST, V17, P630

[17] LEA CH, 1945, J DAIRY RES, V14, P122

[18] EFFECTS OF HEAT TREATMENT ON THE STABILITY OF LARD [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (02) : 58 - 61

[19] LUNDBERG WO, 1961, AUTOXIDATION ANTI ED, V1, pCH4

[20] THE ISOLATION OF MALTOL1 FROM HEATED SKIM MILK [J]. JOURNAL OF DAIRY SCIENCE, 1950, 33 (02) : 102 - 106

[11] STUDIES OF THE REACTION BETWEEN PROTEINS AND REDUCING SUGARS IN THE DRY STATE .6. THE REACTIVITY OF THE TERMINAL AMINO GROUPS OF LYSINE IN MODEL SYSTEMS [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1952, 9 (03) : 293 - 305

[12] THE AMADORI REARRANGEMENT UNDER NEW CONDITIONS AND ITS SIGNIFICANCE FOR NON-ENZYMATIC BROWNING REACTIONS [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1953, 75 (02) : 316 - 322

[13] HODGE JE, 1961, CEREAL CHEM, V38, P207

[14] HODGE JE, 1952, J AM CHEM SOC, V74, P316

[15] HODGE JE, 1953, AGR FOOD CHEM, V1, P928

[16] Josephson D. V., 1945, FOOD INDUST, V17, P630

[17] LEA CH, 1945, J DAIRY RES, V14, P122

[18] EFFECTS OF HEAT TREATMENT ON THE STABILITY OF LARD [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (02) : 58 - 61

[19] LUNDBERG WO, 1961, AUTOXIDATION ANTI ED, V1, pCH4

[20] THE ISOLATION OF MALTOL1 FROM HEATED SKIM MILK [J]. JOURNAL OF DAIRY SCIENCE, 1950, 33 (02) : 102 - 106