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

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@article{296695a0f2dd440fb649eca38d291986,

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

author = "J.P. Roozen",

year = "1987",

doi = "10.1016/0308-8146(87)90149-x",

language = "English",

volume = "24",

pages = "167--185",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}