4-Hydroxynonenal in foodstuffs: heme concentration, fatty acid composition and freeze-drying are determining factors.
| Autor: | Gasc, Nicole1, Taché, Sylviane1, Rathahao, Estelle1, Bertrand-Michel, Justine2, Roques, Véronique2, Guéraud, Françoise1 fgueraud@toulouse.inra.fr |
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| Zdroj: | Redox Report. 2007, Vol. 12 Issue 1/2, p40-44. 5p. 2 Charts, 1 Graph. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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