Effects of types I, II and III antioxidants on phospholipid oxidation in a meat model for warmed over flavour.

J.P. Roozen

    Research output: Contribution to journalArticleAcademicpeer-review

    22 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)167-185
    JournalFood Chemistry
    Volume24
    DOIs
    Publication statusPublished - 1987

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