RELATIVE ROLE OF PHOSPHOLIPIDS, TRIACYLGLYCEROLS, AND CHOLESTEROL ESTERS ON MALONALDEHYDE FORMATION IN FAT EXTRACTED FROM CHICKEN MEAT

被引：93
作者：
PIKUL, J
LESZCZYNSKI, DE
KUMMEROW, FA
机构：
[1] HARLAN E MOORE HEART RES FDN,CHAMPAIGN,IL 61820
[2] UNIV ILLINOIS,DEPT FOOD SCI,BURNSIDES RES LAB,URBANA,IL 61801
来源：
JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1984.tb13192.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：704 / 708
页数：5
相关论文
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